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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 56 |
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Rhubarb and orange make a great combination in this versatile marmalade. Itâs a perfect glaze for meat or poultry and tasty on toast.Joan Markytan, Elysian, Minnesota Ingredients:
6 cups diced fresh or frozen rhubarb |
6 cups sugar, divided |
2 medium oranges |
1 cup coarsely chopped walnuts |
1 cup raisins |
Directions:
1. In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight.
2. 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.
3. 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.
4. 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.
5. 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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