Rhubarb Marmalade Recipe
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Rhubarb Marmalade Recipe

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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
Recommended: Top 10 Canning Recipes
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min.
MAKES:64 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min.
MAKES: 64 servings


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

Nutritional Facts

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


  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.
Originally published as Rhubarb Marmalade in Bountiful Harvest Cookbook 1994, p90

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mt2az User ID: 6957375 267394
Reviewed May. 28, 2017

"Good but too much orange. Next time will try with less orange as others have suggested. Thickened well."

sstetzel User ID: 158954 245770
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"

bennzz61 User ID: 8534456 245755
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?"

KJLADY User ID: 6856904 245707
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."

[email protected] User ID: 5947940 227522
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."

mrsnugi User ID: 4996807 18633
Reviewed Jun. 26, 2014

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

Barbara Lynn User ID: 5439162 44642
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."

smokefish User ID: 6411844 44592
Reviewed Jul. 30, 2013

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

Smudges User ID: 6427884 44589
Reviewed Jul. 3, 2013

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

BarbaraFaye User ID: 7220189 44588
Reviewed Jul. 2, 2013

"very good. Had to make a second batch"

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