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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
  • Total Time
    Prep: 1-1/4 hours Process: 10 min.
  • Makes
    about 8 half-pints

Ingredients

  • 6 cups chopped fresh or frozen rhubarb
  • 6 cups sugar
  • 2 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 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
2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • Jolyanne
    Aug 25, 2020

    Excellent, excellent! I used only one orange as per reviews and it's perfect. I also cut the sugar to 4 cups. A great way to use up rhubarb!

  • mt2az
    May 28, 2017

    Good but too much orange. Next time will try with less orange as others have suggested. Thickened well.

  • sstetzel
    Mar 21, 2016

    bennzz61 processing the jars makes the marmalade shelf stable. You can skip that step ONLY if you store the finished jam in the refrigerator or freezer.Sue StetzelField Editor ManagerTaste of Home Magazine

  • bennzz61
    Mar 21, 2016

    This might be a silly question but can this be made without doing the step where the jars are boiled in the water? Can I make this and just give it to friends and tell them it can't be stored for a long period of time? Does the boiling do anything more other than preserve the jars?

  • KJLADY
    Mar 20, 2016

    If you like it less sweet, i omit the orange and use a pkg of raspberry jello, (can use sugar free) and 2 cups of sugar. mix all together let set overnight in ref. boil until rhubarb is done and freeze.

  • grandmaabbott
    Jun 6, 2015

    I made this last week and it was fabulous!!! I only used one orange, as per other reviewers and 5 cups of sugar. I also cooked it in the slow cooker for about 4 hours on high. It jelled perfectly. I gave some to my walking partner and she is going to make it too. Thanks for the recipe.

  • mrsnugi
    Jun 26, 2014

    Excellent recipe and very easy to make. Everyone that has had it loves it

  • Barbara Lynn
    Aug 27, 2013

    As I diabetic, I have to be very careful with the sugars I eat. I love rhubarb so if you use splenda as a substitute, is it substituted in equal amounts? Can Splenda be used in any recipe? Diabetic cooking is hard for me, especially since I do not like cooking. Thanks for your help.

  • smokefish
    Jul 30, 2013

    I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.

  • Smudges
    Jul 3, 2013

    WayTo much sugar I only used 3 1/2 cups and still to much