Rhubarb-Orange Marmalade Recipe

Rhubarb-Orange Marmalade Recipe photo by Taste of Home

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Rhubarb and orange make a great combination in this versatile marmalade. It’s a perfect glaze for meat or poultry and tasty on toast.—Joan Markytan, Elysian, Minnesota

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Rhubarb-Orange Marmalade Recipe

Prep: 2 hours + chilling Process: 10 min.

Yield: 56 Servings

120 10 130

Ingredients

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

Directions

In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight.
Peel rind from oranges; cut into very thin strips, about 1-in. long. Place strips in a small bowl, cover with boiling water; let stand for 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds.
In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened.
Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.

Nutritional Facts 2 tablespoons equals 108 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.

Originally published as Rhubarb-Orange Marmalade in Country Woman April/May 2013, p37