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Recipe: Rhubarb Marmalade

Preserving - Jams, Jellies
Rhubarb Marmalade

2 oranges
1 lemon
6 cups diced rhubarb
6 cups sugar
pinch of salt
1 cup raisins

Squeeze juice from oranges and lemon. Peel rind thinly from fruit. Discard white membrane and pulp. Sliver rind and combine with juice in 3 quart saucepan. Add diced rhubarb, sugar and salt. Stir over medium heat until sugar is dissolved.

Add raisins and bring to boil. Cook over medium heat until thick, about 4 to 5 minutes.

Skim and pour into hot sterilized jars. Seal with lids, process in boiling water bath for 15 minutes.

I also saw a similar recipe that had cinnamon and I think cloves, too.
MsgID: 205151
Shared by: Linda Lou,WA
In reply to: ISO: rhubarb marmalade
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: rhubarb marmalade
  N,Phillips Ohio
2 Recipe: Rhubarb Marmalade
  Linda Lou,WA
3 ISO: Rhubarb Marmalade without raisins?
  Vickie in WV
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