Rhubarb, Ginger Marmalade

1. 1

   In heavy saucepan or metal bowl, mix rhubarb and sugar.

2. 2

   Let stand all night or all day.

3. 3

   Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.

4. 4

   Drain and set aside.

5. 5

   Remove pith from oranges and lemon and chop pulp, add to rhubarb.

6. 6

   Bring to full rolling boil.

7. 7

   Reduce heat and cook about 10 minutes, until jam stage is reached.

8. 8

   Remove from heat and add ginger and rind.

9. 9

   Stir 5 minutes, skim foam.

10. 10

    Pour in sterile hot jars, put hot lids on and screw tight.

* Per serving · 4 servings · Values may vary.

No additional tips available.