Rhubarb Marmalade

Name: Rhubarb Marmalade
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: about 8 half-pints
Ingredients: 6 cups chopped fresh or frozen rhubarb; 6 cups sugar; 2 medium oranges

TEST KITCHEN APPROVED

23 Reviews

Total Time:Prep: 1-1/4 hours Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Leo Nerbonne

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska

TEST KITCHEN APPROVED

Rhubarb Marmalade

23 Reviews Add your review

Yield:about 8 half-pints

Prep:1 hour 15 min

Cook:10 min

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Ingredients

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

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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.

2
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.
3
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.