Rhubarb-Orange Jam

My friend Gary gave me some fresh cut rhubarb out of his garden. There were so many options on what to make with it. I ultimately decided to make some rhubarb-orange jam with a few other adjustments to it. 

Dan's Rhubarb-Orange Jam

2 large oranges, juiced and zested

2 lemons, juiced and zested

9 cups rhubarb, cut into 1/4 inch dice

4 cups sugar

4 sticks cinnamon sticks 

4 cardamon pods

1 tablespoon culinary lavender 

1 tablespoon butter

1 package Certo, liquid pectin 

Directions: 

Sterilize canning jars, and prep rings and lids. 

Put the orange & lemons zest, citrus juice, rhubarb and sugar in a wide 8qt preserving pot. In a jelly bag, add the cinnamon sticks and cardamon pods. Adding these items to a jelly bag makes it easier to extract out when you are finished. Cook over medium high heat until juices cover the fruit, about 15 minutes. Add the butter and continue to cook stirring frequently until jam begins to thicken, about 20 minutes more. The addition of butter helps to keep the foam at minimum. Once jam has thickened remove from heat and stir in lavender and Certo. Return to heat and cook for 2 more minutes. Remove from heat and allow mixture to cool for 5 minutes. 

Ladle jam mixture into sterilized prepared jars. Water bath process for 6 minutes. Makes about 8-10 half pints.