Prep 12 hrs
Cook 45 mins
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.
- 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.
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