Rhubarb Jam with Orange
Peel the rhubarb, remove the tough ends, and finely dice. Braise the rhubarb in the white wine until softened. Chop the orange into small pieces, then mix into the pan with the half of the jam sugar. Bring the orange mixture to a boil, stirring constantly. Puree the mixture once it has softened.
Add the remaining sugar to the puree, and cook for 10 seconds. Mix in the orange liqueur, and stir until combined. Fill the prepared jars to the brim with the jam, seal tightly, and cool completely.