- 2 medium oranges
- 1 medium lemon
- 6 cups sugar
- 6 cups diced fresh or frozen rhubarb
- 1-1/2 cups fresh or frozen strawberries
- Pinch salt
- 1 cup raisins
- Finely grate orange and lemon peels; squeeze and reserve juices. In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes.
- Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 pints.
Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook 1994, p51
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