RHUBARB MARMALADE
An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 12h45m
Yield 4 pints, 64 serving(s)
Number Of Ingredients 7
Steps:
- Wash rhubarb and cut into 1 inch pieces.
- Cover with sugar and let stand overnight.
- Add remaining ingredients.
- Heat to the boiling point.
- Reduce heat and simmer about 40 minutes or until thick.
- Stir frequently to prevent burning.
- Pour into sterilized jars, seal and cool.
Nutrition Facts : Calories 165.7, Fat 0.1, Sodium 2, Carbohydrate 42.7, Fiber 0.8, Sugar 40.1, Protein 0.5
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