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Rhubarb-Orange Marmalade

Rhubarb and orange make a great combination in this versatile marmalade. It’s a perfect glaze for meat or poultry and tasty on toast.—Joan Markytan, Elysian, Minnesota
  • Total Time
    Prep: 2 hours + chilling Process: 10 min.
  • Makes
    7 half-pints


  • 6 cups diced fresh or frozen rhubarb
  • 6 cups sugar, divided
  • 2 medium oranges
  • 1 cup coarsely chopped walnuts
  • 1 cup raisins


  • In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight.
  • Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds.
  • In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened.
  • Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized 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: 108 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.

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