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Rhubarb Raisin Marmalade
SUBMITTED BY:
Carmen Tuck
"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."
PREP TIME
25 Min
COOK TIME
10 Min
READY IN
35 Min
SERVINGS & SCALING
Original recipe yield: 32 servings
US
METRIC
About
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and
conversions
INGREDIENTS
2 medium oranges
1 lemon
6 cups sugar
6 cups diced fresh or frozen rhubarb
1 1/2 cups fresh or frozen strawberries
Pinch salt
1 cup raisins
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DIRECTIONS
Finely grate orange and lemon peels; squeeze and reserve juices. In a large saucepan, combine peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar dissolves; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5-10 minutes. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
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Rhubarb Raisin Marmalade
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