Rhubarb and Orange Marmalade

Ingredients

• Three pounds of rhubarb
• four and one-half pounds of sugar
• three oranges
• the grated rind of one orange

Method

1. 1

   After grating the yellow from one orange, remove the peel from all three and cut into small pieces.

2. 2

   Cut the rhubarb into inch cubes, mix with one and one-half pounds of sugar and the oranges, and let stand for twenty-four hours.

3. 3

   Cook until it looks clear, then heat the remaining three pounds of sugar, add, and cook until thick.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.

Three pounds of rhubarb, three poundt C;,oo;.|c 140 THE RURAL COOK BOOK. oi sugar, one pound of figs, juice of one lemon and grated rind of half. Wash the figs and cut fine and put in the bottom of the kettle; cut rhu- barb into inch cubes and spread evenly over the figs ; over the rhubarb distribute one pound of the sugar and let stand over night, la the rflorn- ing cook slowly until it looks clear, then add remainder of sugar and cook until thick. About fifteen minutes before taking from the stove add juice and rind of lemon. This quantity will make two quarts of mar- malade. It can be sealed while hot, or put in jelly glasses and covered with paraffin. Rhubarb and Orange Marmalade. — Three pounds of rhiA«ii,i. four iind one-half pounds of sugar, three oranges, the grated rind of one orange

Cook this with the app: pantry check, scaling, and the assistant.