Recipe by mollypaul
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.
Top Review by Div B.
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
- 4 lbs rhubarb
- 5 lbs sugar
- 1 lb seedless raisin
- 2 oranges, juice of
- 1 lemon rind, of shredded
- 1⁄2 teaspoon clove
- 1 teaspoon cinnamon
Directions See How It's Made
- 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.