Orchard Field Preserves

Makes 6-8 small (6-8 ounce) jars.

1 large thin skinned orange
4 cups fresh apricots - quartered
8 cups rhubarb - one inch dice
4 cups strawberries - (large crushed, small whole)
11 cups sugar
cooking spray

Halve orange and remove any seeds. Puree in food processor until smooth. Prepare other fruit.

Spray a large heavy bottom pot or preserving kettle with cooking spray. Place ground orange, apricots, rhubarb, strawberries and sugar in pot and warm on low to medium heat to allow sugar to melt and fruit to become liquid. Increase heat to medium / high and boil until foam forms. Skim off foam.

Boil gently until jam tests done. Ladle into sterilized jars and process.