RHUBARB RAISIN MARMALADE

Rhubarb Raisin Marmalade image

At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. -Carmen Tuck, Airdrie, Alberta

Provided by Taste of Home

Time 35m

Yield 4 pints.

Number Of Ingredients 7

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Ingredients

2 medium oranges
1 medium lemon
6 cups sugar
6 cups diced fresh or frozen rhubarb
1-1/2 cups fresh or frozen strawberries
Pinch salt
1 cup raisins

Steps:

Finely grate orange and lemon peels; squeeze and reserve juices. In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 0 protein.