Total TimePrep: 1-1/4 hours Process: 10 min.
Makesabout 8 half-pints
- 6 cups chopped fresh or frozen rhubarb
- 6 cups sugar
- 2 medium oranges
- 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.
Editor's NoteIf 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.
Nutrition Facts2 tablespoons: 76 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
Aug 21, 2020
Excellent, but used only 1 orange and cut the sugar to 4 cups.
May 28, 2017
Good but too much orange. Next time will try with less orange as others have suggested. Thickened well.
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
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?
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.
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.
Jun 26, 2014
Excellent recipe and very easy to make. Everyone that has had it loves it
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.
Jul 30, 2013
I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.
Jul 3, 2013
WayTo much sugar I only used 3 1/2 cups and still to much