Rhubarb Marmalade Recipe
- 6 cups chopped fresh or frozen rhubarb
- 6 cups sugar
- 2 medium oranges
- 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.
2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
Reviews for Rhubarb Marmalade
"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"
"I made two batches, one with fresh rhubarb and one with frozen. I liked the fresh the best and I used a few tablespoons less sugar. I like my tart. It turned out fine for me. Anything with rhubarb. I remember eating the stalks walking with a small bowl of sugar to dip in as a child in the spring.Pat H field editor"
"Jewellmrs, you can use either a food processor or a blender to grind the orange..... I tried this today only used 4 cups rhubarb and 2 cups chopped strawberries. I like it but the orange tends to overpower the flavor.... next time, I will probably use only one orange...."
"I hate to read reviews by people who haven't made the recipe, but I was quick to copy this one down. I just got a bunch of Rhubarb and am making it in the morning. This is for jewellmrs who asked how to grind an orange. I thought how do you, but it says right the direction to use a food processor. How easy! I'm wondering, if we use pectin could we cut down on the sugar? I'm diabetic and love rhubarb"
"Very easy and delicious but too much sugar. I will definately use less sugar next time. I also added strawberries which added a nice taste. I froze mine."
"I'm very impressed with this recipe. It thickened beautifully and the flavor is outstanding. Most important, the hubby loved it. Yes, I will make it again."
"How do you all 'grind' an orange?"
"I have no problem using wax. Just want to make sure its a good alternative. As you can tell, not a big jam maker:)"
"What about using parafin to seal the jars. You may find it hard to believe, but that is what we always used for jams and jellies and we survived just fine!"
"I would also like to know if this could be frozen instead of processing? thanks"
"so easy to make...kitchen smelled so heavenly from the oranges...delicious"
"Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!"
"Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks"
"I just replace sugar with Splenda."
"great recipe, thanks for the tip, I decreased sugar to 5 1/4 cups and added 1 more cup of rhubarb. I also added some candied ginger but I only used a couple of pieces, next time I will add more. thx for the tip."
"Thank you for the comment I will try that!"
"I put more rhubarb and less sugar and added candied ginger. Delicious!"
"To much sugar for my family. I used sugar free jello to set the marmalade."
"I made this today. Tastes awesome. Set up perfectly. I will definitely make this again."