Ingredients for Rhubarb Marmalade
- 4 cups rhubarb, chopped into 1-inch pieces
- 4 cups granulated sugar
- Seedless Raisin
- Oranges, Juice Of
- Lemon Rind
- Clove
- Cinnamon
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How to Make Rhubarb Marmalade
- Wash 4 cups of rhubarb and cut into 1-inch pieces.
- Combine the rhubarb with 4 cups of sugar in a large, non-reactive pot. Gently stir and let stand overnight (or for at least 6 hours) to allow the rhubarb to release its juices.
- Add 1 cup of water, 1/2 cup lemon juice, and 1 teaspoon of butter (optional, helps prevent foaming) to the rhubarb and sugar mixture.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce heat to low, and simmer gently for approximately 40-60 minutes, or until the marmalade reaches setting point (a small amount dropped onto a chilled plate wrinkles when pushed with a finger). Stir frequently to prevent burning and ensure even cooking.
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult the resource linked in the description for accurate times).
- Allow jars to cool completely. You should hear a satisfying 'pop' sound as the jars seal. Check seals by pressing down on the center of each lid; if it doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
160g
Fat
0g
Carbs
14g
