Rhubarb and Orange Marmalade

READY IN: 4hrs
Recipe by Dienia B.

I haven't made this yet but it sounds good.

Top Review by Merilynn Cox

My mother made this for years. It is still one of my favorite breakfast treats! Mom always used a paraffin seal, but you could use a water bath instead. Stores very well...seemingly indefinitely.

Ingredients Nutrition


  1. Dice rhubarb.
  2. Slice lemon and oranges paper thin.
  3. Add water to the lemons and oranges.
  4. Cook on low 30 minutes.
  5. Add sugar and rhubarb.
  6. Set aside for one hour.
  7. Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
  8. Pour into sterilized pint jars and seal.

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