Rhubarb Raisin Marmalade
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. —Carmen Tuck, Airdrie, Alberta
Total TimePrep: 25 min. Process: 10 min.
- 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.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 168 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 0 protein.
Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook