Rhubarb Jam

I love the tangy zest of rhubarb! But I don't want preserves too sour. Depending on how tart or how sweet you'd like your jam, you may want to adjust the amount of sugar (or rhubarb). This ratio seems to hit it about right for me.

Ingredients
1 lb rubarb, chopped
¾ C sugar
1 tsp orange zest
3 T orange juice
3 T water

Directions
Combine everything in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, for 30-50 minutes to achieve desired consistency (it will thicken as it cools). Scoop into sterile canning jars for long term storage, or into any sealable container to refrigerate for use within 2 weeks.