Rhubarb Marmalade Recipe

Rhubarb Marmalade Recipe Rhubarb Marmalade Recipe photo by Taste of Home Rating 4

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska

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Rhubarb Marmalade Recipe
  • Prep: 1-1/4 hours Process: 10 min.
  • Yield: 64 Servings
75 10 85

Ingredients

  • 6 cups chopped fresh or frozen rhubarb
  • 6 cups sugar
  • 2 medium oranges

Directions

  • Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.
  • Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

Originally published as Rhubarb Marmalade in Bountiful Harvest Cookbook , p90

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Reviews for Rhubarb Marmalade

Rhubarb Marmalade Recipe

Rhubarb Marmalade

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(1-10) of 17 reviews

Reviewed on Jun. 18, 2013 by phanchar

I hate to read reviews by people who haven't made the recipe, but I was quick to copy this one down. I just got a bunch of Rhubarb and am making it in the morning. This is for jewellmrs who asked how to grind an orange. I thought how do you, but it says right the direction to use a food processor. How easy! I'm wondering, if we use pectin could we cut down on the sugar? I'm diabetic and love rhubarb

Reviewed on Jun. 18, 2013 by BethyS

Very easy and delicious but too much sugar. I will definately use less sugar next time. I also added strawberries which added a nice taste. I froze mine.

Reviewed on Jun. 18, 2013 by gloryjoy

I'm very impressed with this recipe. It thickened beautifully and the flavor is outstanding. Most important, the hubby loved it. Yes, I will make it again.

Reviewed on Jun. 17, 2013 by jewellmrs

How do you all 'grind' an orange?

Reviewed on Jun. 16, 2013 by mrsturtle

I have no problem using wax. Just want to make sure its a good alternative. As you can tell, not a big jam maker:)

Reviewed on Jun. 16, 2013 by sjpoor

What about using parafin to seal the jars. You may find it hard to believe, but that is what we always used for jams and jellies and we survived just fine!

Reviewed on Jun. 16, 2013 by mrsturtle

I would also like to know if this could be frozen instead of processing? thanks

Reviewed on Jun. 15, 2013 by ewaldt_48

so easy to make...kitchen smelled so heavenly from the oranges...delicious

Reviewed on Jun. 15, 2013 by sjpoor

Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!

Reviewed on Jun. 15, 2013 by Maluhiamoni

Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks

 
 
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