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

USMETRIC

About scaling 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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