Home > Recipes > Rhubarb Raisin Marmalade

Rhubarb Raisin Marmalade Recipe

At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter.

[X]

Rate Rhubarb Raisin Marmalade Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rhubarb Raisin Marmalade Recipe

Prep: 25 min. Process: 10 min.

Yield: 32 Servings

25 10 35

Ingredients

2 medium oranges
1 medium lemon
6 cups sugar
6 cups diced fresh or frozen rhubarb
1-1/2 cups fresh or frozen strawberries
Pinch salt
1 cup raisins

Directions

Finely grate orange and lemon peels; squeeze and reserve juices. In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot 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: 4 pints.

Editor's Note: 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 168 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 43 g carbohydrate, 1 g fiber, trace protein.

Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook , p51