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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

2 tablespoon: 76 calories, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0g fiber), 0g protein .

Reviews for Rhubarb Marmalade

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MY REVIEW
sstetzel
Reviewed Mar. 21, 2016

"bennzz61 processing the jars makes the marmalade shelf stable. You can skip that step ONLY if you store the finished jam in the refrigerator or freezer.

Sue Stetzel
Field Editor Manager
Taste of Home Magazine"

MY REVIEW
bennzz61
Reviewed Mar. 21, 2016

"This might be a silly question but can this be made without doing the step where the jars are boiled in the water? Can I make this and just give it to friends and tell them it can't be stored for a long period of time? Does the boiling do anything more other than preserve the jars?"

MY REVIEW
KJLADY
Reviewed Mar. 20, 2016

"If you like it less sweet, i omit the orange and use a pkg of raspberry jello, (can use sugar free) and 2 cups of sugar. mix all together let set overnight in ref. boil until rhubarb is done and freeze."

MY REVIEW
grandmaabbott@pacbell.net
Reviewed Jun. 6, 2015

"I made this last week and it was fabulous!!! I only used one orange, as per other reviewers and 5 cups of sugar. I also cooked it in the slow cooker for about 4 hours on high. It jelled perfectly. I gave some to my walking partner and she is going to make it too. Thanks for the recipe."

MY REVIEW
mrsnugi
Reviewed Jun. 26, 2014

"Excellent recipe and very easy to make. Everyone that has had it loves it"

MY REVIEW
Barbara Lynn
Reviewed Aug. 27, 2013

"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."

MY REVIEW
smokefish
Reviewed Jul. 30, 2013

"I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade."

MY REVIEW
Smudges
Reviewed Jul. 3, 2013

"WayTo much sugar I only used 3 1/2 cups and still to much"

MY REVIEW
BarbaraFaye
Reviewed Jul. 2, 2013

"very good. Had to make a second batch"

MY REVIEW
popoaggie
Reviewed Jun. 28, 2013

"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"

MY REVIEW
Sandiejo13
Reviewed Jun. 26, 2013

"Jewellmrs, you can use either a food processor or a blender to grind the orange..... I tried this today only used 4 cups rhubarb and 2 cups chopped strawberries. I like it but the orange tends to overpower the flavor.... next time, I will probably use only one orange...."

MY REVIEW
phanchar
Reviewed Jun. 18, 2013

"I hate to read reviews by people who haven't made the recipe, but I was quick to copy this one down. I just got a bunch of Rhubarb and am making it in the morning. This is for jewellmrs who asked how to grind an orange. I thought how do you, but it says right the direction to use a food processor. How easy! I'm wondering, if we use pectin could we cut down on the sugar? I'm diabetic and love rhubarb"

MY REVIEW
BethyS
Reviewed Jun. 18, 2013

"Very easy and delicious but too much sugar. I will definately use less sugar next time. I also added strawberries which added a nice taste. I froze mine."

MY REVIEW
gloryjoy
Reviewed Jun. 18, 2013

"I'm very impressed with this recipe. It thickened beautifully and the flavor is outstanding. Most important, the hubby loved it. Yes, I will make it again."

MY REVIEW
jewellmrs
Reviewed Jun. 17, 2013

"How do you all 'grind' an orange?"

MY REVIEW
mrsturtle
Reviewed Jun. 16, 2013

"I have no problem using wax. Just want to make sure its a good alternative. As you can tell, not a big jam maker:)"

MY REVIEW
sjpoor
Reviewed Jun. 16, 2013

"What about using parafin to seal the jars. You may find it hard to believe, but that is what we always used for jams and jellies and we survived just fine!"

MY REVIEW
mrsturtle
Reviewed Jun. 16, 2013

"I would also like to know if this could be frozen instead of processing? thanks"

MY REVIEW
ewaldt_48
Reviewed Jun. 15, 2013

"so easy to make...kitchen smelled so heavenly from the oranges...delicious"

MY REVIEW
sjpoor
Reviewed Jun. 15, 2013

"Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!"

MY REVIEW
Maluhiamoni
Reviewed Jun. 15, 2013

"Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks"

MY REVIEW
a dynkin
Reviewed Jun. 15, 2013

"great recipe"

MY REVIEW
jasmar
Reviewed Jun. 15, 2013

"I just replace sugar with Splenda."

MY REVIEW
Nellstrum
Reviewed Jul. 1, 2012

"great recipe, thanks for the tip, I decreased sugar to 5 1/4 cups and added 1 more cup of rhubarb. I also added some candied ginger but I only used a couple of pieces, next time I will add more. thx for the tip."

MY REVIEW
Fernr2
Reviewed Jan. 25, 2012

"Thank you for the comment I will try that!"

MY REVIEW
deannacollin
Reviewed Nov. 7, 2011

"I put more rhubarb and less sugar and added candied ginger. Delicious!"

MY REVIEW
Fernr2
Reviewed Oct. 9, 2011

"To much sugar for my family. I used sugar free jello to set the marmalade."

MY REVIEW
hcandico
Reviewed May. 28, 2011

"I made this today. Tastes awesome. Set up perfectly. I will definitely make this again."

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