Total Time
12hrs 45mins
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.

Ingredients Nutrition

Directions

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

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