RHUBARB MARMALADE
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
Provided by Taste of Home
Time 1h25m
Yield about 8 half-pints.
Number Of Ingredients 3
Steps:
- 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 Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #jams-and-preserves #canning #condiments-etc #fruit #american #vegetarian #stove-top #dietary #northeastern-united-states #equipment #number-of-servings #technique
You'll also love
