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Rhubarb Marmalade Recipe

Rhubarb Marmalade Recipe

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. YIELD:64 servings

Ingredients

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

Directions

  • 1. Combine rhubarb and sugar in a large heavy saucepan. 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. Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes. 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.

Nutritional Facts

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

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Average Rating
MY REVIEW
mt2az
Reviewed May. 28, 2017

"Good but too much orange. Next time will try with less orange as others have suggested. Thickened well."

MY REVIEW
sstetzel
Reviewed Mar. 21, 2016

"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 Stetzel
Field Editor Manager
Taste of Home Magazine"

MY REVIEW
bennzz61
Reviewed Mar. 21, 2016

"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?"

MY REVIEW
KJLADY
Reviewed Mar. 20, 2016

"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."

MY REVIEW
Reviewed Jun. 6, 2015

"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."

MY REVIEW
mrsnugi
Reviewed Jun. 26, 2014

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

MY REVIEW
Barbara Lynn
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
smokefish
Reviewed Jul. 30, 2013

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

MY REVIEW
Smudges
Reviewed Jul. 3, 2013

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

MY REVIEW
BarbaraFaye
Reviewed Jul. 2, 2013

"very good. Had to make a second batch"

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