OMG - Rhubarb Rosemary Marmalade

Submitted by jimwcoleman
  • Photo of jam jars
    Photo of jam jars

    Photo of jam jars

  • Photo of Rhubarb and sugar mixed together
    Photo of Rhubarb and sugar mixed together

    Photo of Rhubarb and sugar mixed together

  • Photo of rhubarb mixture on the stove boiling
    Photo of rhubarb mixture on the stove boiling

    Photo of rhubarb mixture on the stove boiling

Okay, this is just awesome ... we all (those of us who grow rhubarb) end up having way more rhubarb than we can use, right? We give it away, we shove it into open car windows at the grocery store, we threaten people with it ... Seriously, how many rhubarb pies can one make and eat in a season? Well, here's another great idea of how to use your rhubarb! Make marmalade ... (not war!)

Ingredients:
6 cups chopped rhubarb (1/2 to 1 inch pieces)
6 cups of sugar
2 whole oranges
Several sprigs of fresh rosemary, finely chopped.

First, in your food processor, chop up the oranges (peel and all) into itty bitty pieces. Make a nice slurry of it.

In a dutch oven or heavy stove pot, combine all ingredients (rhubarb, slurry, sugar, rosemary).

Bring to a boil and then simmer for an hour, stirring occasionally.

Ladle into half pint jars, place tops in the usual manner (making sure to clean the rim of the jar before placing the top) and then screw the band on finger-tight. Put in a boiling water bath for 10 minutes. Be sure the water covers the jars. When the water comes to a boil, it's okay to turn the temp down to a simmer, but try not to made adjustments in the heat while the jars are in the pot. Process for 10 minutes for half pints, 15 minutes for full pints.

Remove and let cool for 24 hours.

Enjoy. Impress your friends. Get the girls. Whatever other equally great reaction you are looking for. :)

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Recipe credit
Jim W. Coleman (adapted from another Taste of Home recipe)

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