With my overgrown rhubarb plant taking over the garden, I’m always on the lookout for new ways to use it all up. This jam/marmalade recipe sounded scrumptious and most importantly…easy! Just two steps! I love the Blueberry Jam recipe that I made last year and I had a bunch of mason jars from that summertime canning fun. The original recipe for this called for a couple more cups of sugar but I reduced it in the ingredients below because I don’t think you need it that sweet.

Rhubarb Marmalade ©EverydayCookingAdventures

I wish we had the technology for you to be able to dip a spoon into this photo of the finished marmalade and taste it. It is SO good. Sweet and bursting with fruit juice, it is divine on toast or english muffins. We’ve already gone through a whole jar and are into our second in just a week. Make sure you let the jars completely cool once you take them out of their boiling water bath and then you can leave them in the cupboard (Refrigerate after opening) or put a couple jars in the fridge if you prefer it cold. Also, you can freeze a jar to save for a few months. Enjoy!

Rhubarb Marmalade

Recipe by: Taste of Home, 2014

Yield: about 8 half-pints

Prep Time: 10 minutes

Total Time: 1 hr. 20 minutes

Ingredients

• 6 cups chopped fresh or frozen rhubarb
• 3 cups sugar
• 2 medium oranges

Directions
1. Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.

2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water bath on the stovetop or using a canner. Check out this link to learn the rules on using a boiling water bath if you don’t have a canner or pressure cooker: FoodinJars.com