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Gather the ingredients.
Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.