Rhubarb Marmelade
Source of Recipe
Aunt Saunny
8 cups rhubarb
2 oranges
4 1/2 cups sugar
1 lemon
1/4 cup finely chopped preserved ginger
In heavy saucepan mix rhubarb and sugar. Let stand overnight. Cut rind
from oranges and lemon into 1 inch pieces, cover with cold water and
bring to a boil. Simmer 15 minutes or until tender, drain, set aside.
Remove pith from oranges and lemon and chop the pulp, add to rhubarb.
Bring to full rolling boil. Reduce heat and cook about 10 minutes; until
jam stage is reached. Remove from heat, add ginger and rind. Stir 5
minutes, skim foam. Pour into sterile jars. Makes about 7 cups.
Enjoy!
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