Rhubarb-Orange Marmalade Recipe

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Ingredients:

Serving

Directions:

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 for 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, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.81 Kcal (326 kJ)
Calories from fat	12.12 Kcal
		% Daily Value*
Total Fat	1.35g	2%
Sodium	1.42mg	0%
Potassium	60.56mg	1%
Total Carbs	16.67g	6%
Sugars	13.19g	53%
Dietary Fiber	0.75g	3%
Protein	0.82g	2%
Vitamin C	3.4mg	6%
Iron	0.2mg	1%
Calcium	32.7mg	3%

Amount Per 100 g
Calories	208.09 Kcal (871 kJ)
Calories from fat	32.41 Kcal
		% Daily Value*
Total Fat	3.6g	2%
Sodium	3.8mg	0%
Potassium	161.96mg	1%
Total Carbs	44.59g	6%
Sugars	35.27g	53%
Dietary Fiber	2g	3%
Protein	2.19g	2%
Vitamin C	9.1mg	6%
Iron	0.4mg	1%
Calcium	87.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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