Orange Rhubarb Marmalade

Cut the rhubarb and layer in your pot the night before with the sugar.

Peel the oranges, making sure you do not get any of the white pith.

Chop the peel into small pieces.

After removing the white pith of the oranges, chop into small pieces.

Combine peel and orange pulp with the rhubarb and sugar mixture. Bring to boil and boil rapidly until jam stage is reached. Pour into sterilized jars and seal with sterilized lids.

Yield: 5-1/2 cups

Notes: Today the boiling was 16 minutes and I got 5-1/2 cups. I’ve almost never had jams take exactly the same time, or make exactly the same amount, so it’s just an approximation. If you haven’t made jam before please read up on it first. You need to test the jam (I use a cold plate in the freezer) which can be tricky. I’ve been making jam at least 15 years, and my mother at least 50… and yet we’re never really sure until it cools down that it’s right. I added the peel the night before to the rhubarb sugar mixture, but I think this was a mistake (so I changed it in the instructions). The peel kind of disappeared into the jam. It might have been better to add the pulp then, but the peel only today.