Dip Recipes: Rhubarb Marmalade

Rhubarb Marmalade Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us

BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks >

Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Holidays Father's Day July 4th Summer Entertaining All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines

Taste of Home Plus

Simple & Delicious Plus

Digital Editions [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Rhubarb Marmalade .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Rhubarb Marmalade Recipe

Rhubarb Marmalade Recipe photo by Taste of Home

Read reviews (9)

Rate recipe

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

Rate Print Grocery List Recipe Box My Savings Email

.addthis_button_tweet.at300b iframe { width: 100px !important; margin-left: 5px !important; } #followLinks { display: none; position: relative; height: 35px;z-index:1; } #followLinksD { height: 35px;background: url(//hostedmedia.reimanpub.com/images/TOH-site/site/follow-newFacebook.jpg) no-repeat top left; width:325px; height:35px; } #followLinks ul, #followLinks ul li a { } #followLinks ul li.addthis_button { margin-top: 3px; position: absolute; top: 0pt; left: 0px; } #followLinks ul li.addthis_button a { text-decoration: none; line-height: 15px; } #followLinks ul li.google_share_button iframe { width: 70px !important; } #followLinks ul li.google_share_button { position: absolute; top: 0pt; left: 70px; } #followLinks ul li.twitter_share_button { position: absolute; left: 145px; top: 2px; } #followLinks ul li.facebook_share_button { position: absolute; left: 245px; top: 2px; } #followLinks ul li.pin_it_button { position: absolute; left: 320px; top: 2px; } #followLinks ul li.email_button { position: absolute; left: 0px; top: 5px; } .rec-Toolbox #followLinks ul li.addthis_button {display:none;}.rec-Toolbox #followLinks ul li.addthis_button a, .rec-Toolbox #followLinks ul li.google_share_button, .rec-Toolbox #followLinks ul li.facebook_share_button a,.rec-Toolbox #followLinks ul li.pin_it_button a, .rec-Toolbox #followLinks ul li a.addthis_button_pinterest{ padding-left:6px!important;}.rec-Toolbox #followLinks ul li.google_share_button,.rec-Toolbox #followLinks ul li.twitter_share_button,.rec-Toolbox #followLinks ul li.facebook_share_button,.rec-Toolbox #followLinks ul li.email_button,.rec-Toolbox #followLinks ul li.pin_it_button{float:left;width:100px;position:static; padding-left:6px; margin:0; padding:0; height:20px; margin-bottom:10px;}.rec-Toolbox #followLinks ul li.pin_it_button{ height:30px;}.rec-Toolbox #followLinks ul li.twitter_share_button a {padding-left:0px;}.rec-Toolbox #followLinksD { height: auto;background: none; } [X]

[X] Rate Rhubarb Marmalade RecipeClick on stars to rate
Would you make this recipe again?YesNoWrite a review

[X] Rhubarb Marmalade Recipe Prep: 1-1/4 hours Process: 10 min. Yield: 64 Servings 75 10 85 Ingredients 6 cups chopped fresh or frozen rhubarb6 cups sugar2 medium oranges Directions 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 the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

Originally published as Rhubarb Marmalade in Bountiful Harvest Cookbook , p90

More recipes like this:

Nutty Marmalade Sandwiches

Marmalade Date Pastries

Marmalade Baked Ham

Marmalade Monkey Bread

Marmalade Pork Tenderloin

Walnut Marmalade Mini Loaves more More Recipe Collections: CondimentsEasy RecipesJams, Jellies & Preserves RecipesRhubarb JamRhubarb Recipes Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Rhubarb Marmalade Rhubarb Marmalade Recipe

Rhubarb Marmalade

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-9) of 9 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated

Reviewed on Jun. 15, 2013 by sjpoor

Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!

Reviewed on Jun. 15, 2013 by Maluhiamoni

Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks

Reviewed on Jun. 15, 2013 by a dynkin

great recipe

Reviewed on Jun. 15, 2013 by jasmar

I just replace sugar with Splenda.

Reviewed on Jul. 01, 2012 by Nellstrum

great recipe, thanks for the tip, I decreased sugar to 5 1/4 cups and added 1 more cup of rhubarb. I also added some candied ginger but I only used a couple of pieces, next time I will add more. thx for the tip.