Rhubarb Raisin Marmalade

Name: Rhubarb Raisin Marmalade
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 pints.
Ingredients: 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

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

Ingredients

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

Directions

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.