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Rhubarb Marmalade

Name: Rhubarb Marmalade
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: about 8 half-pints.
Ingredients: 6 cups chopped fresh or frozen rhubarb; 6 cups sugar; 2 medium oranges

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Test Kitchen Approved

Total Time

Prep: 1-1/4 hours Process: 10 min.

Makes

about 8 half-pints

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

Rhubarb Marmalade Recipe photo by Taste of Home

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Ingredients

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

Directions

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.
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.
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.

Canning Altitude Jam-Jelly

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.

Nutrition Facts

2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.