Rhubarb Marmalade

Oxmoor House
5 half pints

Ingredients

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4 cups rhubarb (about 2 pounds), cut into 1/2-inch pieces
3/4 cup water
1 (1 3/4-ounce) package powdered fruit pectin
5 1/2 cups sugar

Preparation

Combine rhubarb, water, and powdered pectin in a flat-bottomed kettle; stir well. Bring to a boil, stirring frequently. Add sugar, and return to a rolling boil. Boil 1 minute, stirring frequently. Remove from heat. Stir 7 minutes; skim off foam with a metal spoon.

Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.

Created date

February 2010