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Rhubarb Marmalade

Jams

Rhubarb Marmalade
Prep 1 hr 15 min
Cook prep: 1-1/4 hours process: 10 min.
Serves About 8 half-pints
View source — Tasteofhome.com ↗

Ingredients

  • 6 cups chopped fresh or frozen rhubarb
  • 6 cups sugar
  • 2 medium oranges

Directions

  1. Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition

Fat: 0 fat (0 saturated fat) Calories: 76 calories Sodium: 1mg sodium Fiber: 0 fiber) Carbohydrate: 20g carbohydrate (19g sugars Cholesterol: 0 cholesterol Protein: 0 protein.