ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rhubarb Marmalade

Yield 5 half pints


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes