Rhubarb Marmalade
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. 64 ServingsPrep: 1-1/4 hours Process: 10 min.
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.
Nutrition 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.