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Rhubarb Marmalade Recipe

Rhubarb Marmalade Recipe

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
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min. YIELD:64 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. Remove from heat; skim off foam. Ladle hot mixture into eight hot 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.
  • 3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.