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Three Fruit Marmalade Recipe
|Rhubarb||2 Pound (ends trimmed)|
|Sugar||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 5221 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.2 mg1.6%
Total Carbohydrates 1343 g447.8%
Dietary Fiber 40 g160.1%
Sugars 1282 g
Protein 15 g29.8%
Vitamin A 55.1% Vitamin C 844.2%
Calcium 119.5% Iron 19.5%
*Based on a 2000 Calorie diet
Cut rhubarb into 1-inch chunks.
Place in work bowl, about a third at a time; process, using on-off pulses, until coarsely chopped.
Transfer to a large mixing bowl.
Change to slicing disc and slice lemons and oranges.
Add to rhubarb, then add sugar; stir to mix well.
Cover and refrigerate until next day.
Transfer mixture to a 4 to 5-quart kettle; bring to a boil over high heat, stirring constantly to dissolve sugar.
Reduce heat to low and simmer gently, stirring frequently to prevent sticking, until marmalade is thickened (about 1 1/2 hours).
Fill hot sterilized canning jars with marmalade to within 1/4 inch of rims.
Wipe rims, then put hot sterilized lids and rings in place.
Set jars on a rack in a large kettle and cover with boiling water.
Bring water to a simmer; cook for 10 minutes.