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Rhubarb Marmalade

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."

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 280 people have saved this

Prep Time:
1 Hr 15 Min
Cook Time:
10 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 64 servings
 

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.

Footnotes

  • 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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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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2008 by barb 
love the recipe, love that it needs no added pectin... but, i DID add half a cup of chopped... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2008 by MISSBHAVENS 
I thought this was excellent! Wonderful flavor! Took WAY longer than an hour, though. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by tat2whttrsh aka Lambchop's Mom 
This was my first time canning....like....ever. I read Canning and Preserving for Dummies... MORE

 
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