Rhubarb Raisin Marmalade Recipe

Rhubarb Raisin Marmalade Recipe
Rhubarb Raisin Marmalade Recipe photo by Taste of Home
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Rhubarb Raisin Marmalade Recipe

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At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min.

Ingredients

  • 2 medium oranges
  • 1 lemon
  • 6 cups sugar
  • 6 cups diced fresh or frozen rhubarb
  • 1-1/2 cups fresh or frozen strawberries
  • Pinch salt
  • 1 cup raisins

Directions

Finely grate orange and lemon peels; squeeze and reserve juices. In a large saucepan, combine peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar dissolves; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5-10 minutes. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 4 pints.
Editor's Note: 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.
Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook 1994, p51

Nutritional Facts

2 tablespoons: 168 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 0 protein.

  • 2 medium oranges
  • 1 lemon
  • 6 cups sugar
  • 6 cups diced fresh or frozen rhubarb
  • 1-1/2 cups fresh or frozen strawberries
  • Pinch salt
  • 1 cup raisins
  1. Finely grate orange and lemon peels; squeeze and reserve juices. In a large saucepan, combine peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar dissolves; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5-10 minutes. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 4 pints.
Editor's Note: 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.
Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook 1994, p51

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