Rhubarb is a perennial in colder regions of the world but has to be grown as an annual in hot climates.
Whenever you have fresh rhubarb, the fabulous marmalade is a great way to preserve the bounty and extend the season!
Spread the jam on your English muffins, biscuits, or toast.
- 1 1/2 pounds rhubarb stalks, trimmed and washed (about 5 to 6 cups thinly sliced)
- 1 large orange
- 1 medium lemon
- 7 1/2 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
- Fill a boiling water bath canner about half full and bring to a boil; reduce heat to low.
- Wash and boil jars (may do this in the canning kettle water) for 10 minutes to sterilize. Keep the jars in the hot water until you're ready to fill them. Heat water in a saucepan to just a simmer, then turn to low, add flat jar lids, and keep them hot.
- Slice rhubarb very thinly and put in a large nonreactive kettle. With a vegetable peeler, peel the thin outer rind from the orange and lemon. Slice into strips and add to the rhubarb mixture. Peel away the outer white pith from the orange and lemon, then chop the fruits into very small chunks. Discard any seeds and tough membrane. Put the chopped fruit in the kettle with the rhubarb. Add sugar to the kettle and cook slowly, stirring, over medium-low heat until sugar is dissolved. Increase heat to high and bring to a full boil which can't be stirred down. Continue boiling, stirring, for 2 minutes. Add the pectin immediately and bring back to a boil. Boil for 1 minute longer, stirring constantly.
- Skim foam from the top, if desired, then ladle the hot fruit mixture into jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth. Using tongs or a lid-lifting magnet, lift the flat lids from the hot water and place on the jars. Screw on the jar rings firmly but do not over-tighten.
- Put jars on the rack in the canner and add water so it comes to at least 1 inch above the jars. Bring to a full boil. Cover and boil for 5 minutes.
- Makes about 4 pints, or about 7 to 8 half-pint jars.