Rhubarb, Ginger Marmalade |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 7 |
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I got this off the net a long time ago. Source: The rhubarb Compendium. It’s very good-I make it every year. Ingredients:
8 cups rhubarb |
2 oranges |
4 1/2 cups sugar |
1 lemon |
1/4 cup finely chopped preserved gingerroot (candied) |
Directions:
1. In heavy saucepan or metal bowl, mix rhubarb and sugar.
2. Let stand all night or all day.
3. Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
4. Drain and set aside.
5. Remove pith from oranges and lemon and chop pulp, add to rhubarb.
6. Bring to full rolling boil.
7. Reduce heat and cook about 10 minutes, until jam stage is reached.
8. Remove from heat and add ginger and rind.
9. Stir 5 minutes, skim foam.
10. Pour in sterile hot jars, put hot lids on and screw tight.
11. Makes 7 cups.
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