- 8 c. of rhubarb, chopped
- Juice of 1 Lemon and the zest
- 2 whole oranges ground up. (peeling and all)
- 1-1/2 c. crushed pineapple
- 1 c. maraschino cherries, ground up.
- 10 cups of sugar.
Thoroughly wash rhubarb, lemon and oranges before using. Put all the FRUIT into a large pot, cover with water and boil. DO NOT ADD SUGAR YET. Once boiling starts, turn down the heat and cook another 40 minutes or until the fruit is very soft.
Place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
Sterilize ten 8 ounce jars and lids. Fill the jars. Make sure that the rims of the jars are clean to ensure the flats will seal well. Put on the flats and rims and set jars in a pan. It’s best if you have a rack for the bottom of the pot to prevent the jars from breaking. Even a small towel will do in a pinch. Fill the pan with water until the jars are covered with 1 inch of water, bring to a boil and boil another 10 minutes. Using tongs, removed the jars. Put jars in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. (For more detailed preparation instructions)
You have just made homemade rhubarb marmalade. It has a very unique taste so even if you decide you don’t like it, you can impress your friends with your culinary talent by giving them a jar from a vintage recipe off of a dairy farm in 1940s Iowa!