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Rhubarb Raisin Marmalade

"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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35 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  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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I didn't use this recipe to the full degree; I tinkered around a little but most of the recipe remained the same. I used a 12 oz bag of frozen blueberries in place of the raisins; adding them i...

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