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Rhubarb Raisin Marmalade

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."

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Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 32 servings
 

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

Directions

  1. 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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