Rhubarb Marmalade
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rhubarb
finely chopped |
*
|
| 1 | each |
oranges
|
|
| 1 | each |
lemon zest
|
*
|
| 7 ½ | cups |
sugar
|
|
| 2 | ounces |
fruit pectin, liquid
one bottle |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
finely chopped |
*
|
| 1 | each |
oranges
|
|
| 1 | each |
lemon zest
|
*
|
| 1.8 | l |
sugar
|
|
| 57.8 | ml/g |
fruit pectin, liquid
one bottle |
* |
Directions
Combine rhubarb, grated rind of lemon, and rind and juice of orange.
Measure fruit.
Add water, if necessary, to make each cup level with liquid.
Add sugar.
Stir constantly.
Heat rapidly to full rolling boil.
Boil gently 2 minutes.
Remove from fire. Stir in fruit pectin.
Skim.
