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Marmalade: Rhubarb Marmalade




Source of Recipe


The Seattle Times


List of Ingredients




2 lbs. rhubarb stalks

2-1/2 cups granulated sugar

2 cinnamon sticks

1 Tbsp lemon juice




Recipe





Wash, peel and cut the rhubarb into 1-inch pieces. Place in a bowl and add the sugar and cinnamon sticks. Set aside at room temperature 2 hours. Stir occasionally as the sugar dissolves and liquefies. Then cover and refrigerate overnight. Stir occasionally.


Drain the rhubarb and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Place over medium heat and stir to dissolve the sugar. Then bring to a boil. Add the rhubarb and cinnamon sticks. Bring back to a boil, reduce the heat and cook at a low boil about 20 minutes, stirring often. Stir in the lemon juice. Test by putting a teaspoon of marmalade on a cold plate. If it does not set up within 2 minutes, cook a few minutes longer.


Remove the cinnamon sticks. Ladle the marmalade into clean, hot canning jars, adjust lids and seal in a boiling water bath 5 minutes. Cool on a rack.

Makes about 2-2/3 cups.