Rhubarb Marmalade

Rhubarb Marmalade
Diana Rattray
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 128 servings
Yield: 4 pints
Nutrition Facts (per serving)
54 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 128
Amount per serving
Calories 54
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 0g
Vitamin C 5mg 23%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rhubarb is a perennial in colder regions of the world but has to be grown as an annual in hot climates.

Whenever you have fresh rhubarb, the fabulous marmalade is a great way to preserve the bounty and extend the season! 


  • 1 1/2 pounds rhubarb stalks, trimmed and washed; about 5 to 6 cups thinly sliced

  • 1 large orange

  • 1 medium lemon

  • 7 1/2 cups sugar

  • 2 (3-ounce) pouches liquid fruit pectin

Steps to Make It

  1. Gather the ingredients.

  2. Fill a boiling water bath canner about half full and bring to a boil; reduce heat to low.

  3. Wash and boil jars (may do this in the canning kettle water) for 10 minutes to sterilize. Keep the jars in the hot water until you're ready to fill them. Heat water in a saucepan to just a simmer, then turn to low, add flat jar lids, and keep them hot.

  4. Slice rhubarb very thinly and put in a large nonreactive kettle.

  5. With a vegetable peeler, peel the thin outer rind from the orange and lemon. Slice into strips and add to the rhubarb mixture.

  6. Peel away the outer white pith from the orange and lemon, then chop the fruits into very small chunks. Discard any seeds and tough membrane.

  7. Put the chopped fruit in the kettle with the rhubarb. Add sugar to the kettle and cook slowly, stirring, over medium-low heat until sugar is dissolved.

  8. Increase heat to high and bring to a full boil which can't be stirred down. Continue boiling, stirring, for 2 minutes.

  9. Add the pectin immediately and bring back to a boil. Boil for 1 minute longer, stirring constantly.

  10. Skim foam from the top, if desired, then ladle the hot fruit mixture into jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth. Using tongs or a lid-lifting magnet, lift the flat lids from the hot water and place on the jars. Screw on the jar rings firmly but do not over-tighten.

  11. Put jars on the rack in the canner and add water so it comes to at least 1-inch above the jars. Bring to a full boil. Cover and boil for 5 minutes.

  12. Spread the jam on your English muffins, biscuits, or toast.


  • There are two basic types of rhubarb found in markets and larger grocery stores: the older, traditional variety, with thicker, greener stalks, and the more intensely-colored, slender-stalked variety, sometimes called hothouse rhubarb. The deep red stalks certainly make for brighter, more attractive dishes, but the concentrated color indicates concentrated tartness and the greener stalks have a nicely balanced, mellow flavor. Something to keep in mind depending on the flavor profile you are looking for when making this marmalade.

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