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Rhubarb-Orange Marmalade

 Rhubarb-Orange Marmalade
Rhubarb and orange make a great combination in this versatile marmalade. It’s a perfect glaze for meat or poultry and tasty on toast.—Joan Markytan, Elysian, Minnesota
56 ServingsPrep: 2 hours + chilling Process: 10 min.


  • 6 cups diced fresh or frozen rhubarb
  • 6 cups sugar, divided
  • 2 medium oranges
  • 1 cup coarsely chopped walnuts
  • 1 cup raisins


  • In a large bowl, combine rhubarb and 4 cups sugar; cover and
  • refrigerate overnight.
  • Peel rind from oranges; cut into very thin strips, about 1 in. long.
  • Place strips in a small bowl; cover with boiling water. Let stand 30
  • minutes; drain. Trim white pith from oranges; discard pith. Cut
  • oranges into 1/2-in. chunks, reserving juices. Discard membranes and
  • seeds.
  • In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks
  • with juices, walnuts, raisins and remaining sugar. Bring to a boil.
  • Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened.
  • Remove from heat; skim off foam. Carefully ladle hot mixture into
  • seven hot sterilized 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.
  • Place jars into canner with simmering water, ensuring that they are

2 of 2

Rhubarb-Orange Marmalade (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool. Yield: 7 half-pints.
Nutritional Facts: 2 tablespoons equals 108 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.