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Rhubarb Marmalade

SUBMITTED BY: Leo Nerbonne

"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."
PREP TIME  1 Hr 15 Min
COOK TIME  10 Min
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 64 servings
    
About  scaling  and  conversions

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.
  2. Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2007 by BELLA2005
This recipe turned out very good. I found this marmalade to be very addicting! I did run the rhubarb through the food processor, but just enough to get tiny chunks, not enough to puree it. I then followed the recipe exactly as stated. The recipe does say to let the mixture simmer for about an hour. I had to let it simmer for over 4 hours to reach the gelling point. I canned all the jelly, but by morning I wanted to try some. The consistency is just great, very thick and spreadable. Out of this recipe I was able to fill 7 jelly jars. Awesome flavor!!!

2 users found this review helpful


 
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