Rhubarb Marmalade

"An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information."
 
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Ready In:
12hrs 45mins
Ingredients:
7
Yields:
4 pints
Serves:
64
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ingredients

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directions

  • Wash rhubarb and cut into 1 inch pieces.
  • Cover with sugar and let stand overnight.
  • Add remaining ingredients.
  • Heat to the boiling point.
  • Reduce heat and simmer about 40 minutes or until thick.
  • Stir frequently to prevent burning.
  • Pour into sterilized jars, seal and cool.

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Reviews

  1. An old but great recipe.Having loads of rhubarb this summer,I made this rhurbarb marmalade.On tasting, one could say it is more like a jam,making 7 jars in total.I still have loads of rhubarb,so making more next week!!!Thank you
     
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