Rhubarb Marmalade Recipe
Rhubarb Marmalade Recipe photo by Taste of Home

Rhubarb Marmalade Recipe

Publisher Photo
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.
MAKES:64 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min.
MAKES: 64 servings

Ingredients

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

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.

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

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.

Reviews for Rhubarb Marmalade

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 26, 2014

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

MY REVIEW
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
Reviewed Jul. 30, 2013

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

MY REVIEW
Reviewed Jul. 3, 2013

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

MY REVIEW
Reviewed Jul. 2, 2013

very good. Had to make a second batch

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