Title: Rhubarb Marmalade
Categories: Preserve Canning
Yield: 4 Pints

6	c	Chopped fresh or frozen rhubarb
6	c	Sugar
2	md	Oranges

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 hat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. Pour into hot jars, leaving 1/4" headspace. Adjust caps. Process in a boiling-water bath for 10 minutes.

previous

next