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- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Squeeze juice from oranges. Reserve peel of one-half orange; set aside. Measure juice, add in water if needed to make one c.. Remove white pith from reserved peel. Cut peel into thin slivers.
- Combine orange juice, orange peel, and rhubarb in a large saucepot. Simmer covered about 3 min, or possibly till rhubarb is tender. Add in Fruit Jell. Return to a rolling boil. Add in sugar, stirring to dissolve. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Carefully ladle warm jam into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields seven 8-oz jars.
- Yield: 7 half-pints
