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House & Garden

Rhubarb Marmalade

3.1

(4)

Recipe information

  • Yield

    Makes about 5 8-ounce glasses

Ingredients

2 pounds tender young rhubarb
grated rind of 2 lemons
4 cups sugar
juice of 2 lemons

Preparation

  1. Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.

TagsCondimentSpreadsRhubarbFruitLemonCitrusDairy FreeNut FreeGluten FreeVeganVegetarianMake Ahead5 Ingredients or FewerEasySpringHouse & Garden
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