This is a very easy jam recipe, and quite delicious!
3 quarts of rhubarb, cut into apx 1/2” pieces
3 cups honey (or more to taste)
3 T orange peel
Combine ingredients in a large bowl, mix well and let sit at room temperature for about 3 hours.
Transfer into a large kettle and bring to a medium boil, reduce heat to a slow boil and cook until thick, stirring often. Mixture will thicken in about 2 hours.
To can, ladle hot jam into sterilized jars and process in a hot water bath for 10 minutes. Store any extra jam in the refrigerator.
Makes about 5 pints.