Rhubarb Raisin Marmalade

By á-47

Yield: 4 pints

Ingredients

• 2 medium oranges
• 1 medium lemon
• 6 sups sugar
• 6 cups fresh or frozen rhubarb
• 1 1/2 cups fresh or frozen strawberries
• pinch salt
• 1 cup raisins

Preparation

Step 1

Finely grate orange and lemon peels; squeeze and reserve juices.

In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/2" headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.