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Rhubarb Raisin Marmalade Recipe
|Sugar||6 Cup (96 tbs)|
|Diced rhubarb||6 Cup (96 tbs) (Fresh/Frozen)|
|Strawberries||1 1⁄2 Cup (24 tbs), chopped (Fresh/Frozen)|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5637 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.74 g3.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 316.2 mg13.2%
Total Carbohydrates 1452 g484.1%
Dietary Fiber 39.8 g159.1%
Sugars 1361.9 g
Protein 19 g37.4%
Vitamin A 36% Vitamin C 736%
Calcium 111.7% Iron 40.6%
*Based on a 2000 Calorie diet
In a large saucepan, combine peels, juices, sugar, rhubarb, strawberries and salt.
Cook and stir over medium heat until sugar dissolves; add raisins.
Bring to a full rolling boil; cook over medium heat until thick, about 5-10 minutes.
Pour hot jam into hot jars, leaving 1/4-in.headspace.
Process for 10 minutes in a boiling-water bath.