In the middle of all the peach projects, I realized that I needed to use up our rhubarb while it was fresh.
I heart rhurbarb.
Mostly because I haven't killed any in Two Whole Years!
I made Rhubarb Marmalade with our rhubarb. It was so good, that I made a second batch.
6 Cups rhubarb, chopped
6 Cups sugar
1/4 Cup crystallized ginger
Wash the oranges well and cut them in half. Put the oranges and the ginger in the food processor and process the living haybales out of it. [We say stuff like that in southern Indiana. But not often.]
Put the rhubarb, orange juice/ginger goo, and sugar in a heavy pot and cook. Stir often. Let it get to a hard boil, then turn it down and simmer it for an hour.
Ladle into clean, hot jars. Process for canning. [Pints and jelly jars 10 minutes.]
I like this recipe because it doesn't require any pectin. If you like very thick marmalade, let it cook until it sheets off a cool spoon. That will take more than an hour, especially if you've cut down the sugar...
and you can probably use less sugar, but I like my marmalade sweet. Try a batch and see what you think.
Want the recipe for this Marmalade and a whole lot of other terrific jam recipes? Check out my ebook: A Simple Jar of Jam at www.rurification.etsy.com. You can preview the book by clicking the link on the sidebar. Every purchase helps support this site. Thank you!