Total TimePrep: 1-1/4 hours Process: 10 min.
Makesabout 8 half-pints
Good but too much orange. Next time will try with less orange as others have suggested. Thickened well.
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 StetzelField Editor ManagerTaste of Home Magazine
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?
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.
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.
Excellent recipe and very easy to make. Everyone that has had it loves it
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.
I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.
WayTo much sugar I only used 3 1/2 cups and still to much
very good. Had to make a second batch