Rhubarb Marmalade Recipe
- 6 cups chopped fresh or frozen rhubarb
- 6 cups sugar
- 2 medium oranges
- 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.
Reviews for Rhubarb Marmalade(23)
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As I diabetic, I have to be very careful with the sugars I eat. I love rhubarb so if you use splenda as a substitute, is it substituted in equal amounts? Can Splenda be used in any recipe? Diabetic cooking is hard for me, especially since I do not like cooking. Thanks for your help.
I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.
WayTo much sugar I only used 3 1/2 cups and still to much
very good. Had to make a second batch
I made two batches, one with fresh rhubarb and one with frozen. I liked the fresh the best and I used a few tablespoons less sugar. I like my tart. It turned out fine for me. Anything with rhubarb. I remember eating the stalks walking with a small bowl of sugar to dip in as a child in the spring.
Pat H field editor