My daughter makes this marmalade every spring when rhubarb’s abundant. Our family enjoys her gift\u2026a refreshing departure in flavor from all the berry jams and jellies. \u2014Leo Nerbonne, Delta Juction, Alaska<\/p>\n","protected":false},"author":7061,"featured_media":24390,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305982,305487,306171,306182,307104,303966,304988,306848,305020,307206,304207,324623,307224,304150,305028],"categories-v2":[308623,309557,311717,308481,310796,312036,312047,310155,308495,308935,309603,308960,310257,309555,309177,310270,309434,308974],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb Bread","post_link":"\/recipes\/rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg"},{"post_title":"Rhubarb Meringue Dessert","post_link":"\/recipes\/rhubarb-meringue-dessert\/","post_image":"\/wp-content\/uploads\/2025\/05\/Rhubarb-Meringue-Dessert_EXPS_TOHVP25_14589_MR_05_14_1.jpg"},{"post_title":"Rhubarb Strawberry Cobbler","post_link":"\/recipes\/rhubarb-strawberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Strawberry-Cobbler_EXPS_FT24_22394_ST_0227_2.jpg"},{"post_title":"Strawberry Rhubarb Sauce","post_link":"\/recipes\/strawberry-rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2025\/03\/Strawberry-Rhubarb-Sauce_EXPS_FT25_8433_JR_0325_1.jpg"},{"post_title":"Rhubarb Jelly","post_link":"\/recipes\/rhubarb-jelly\/","post_image":"\/wp-content\/uploads\/2025\/05\/Rhubarb-Jelly_EXPS_FT25_2013_EC_0509_1.jpg"},{"post_title":"Rhubarb Chutney","post_link":"\/recipes\/rhubarb-chutney\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Chutney_EXPS_TOHAM20_17487_B06_07_11b.jpg"},{"post_title":"Rhubarb Margarita","post_link":"\/recipes\/rhubarb-margarita\/","post_image":"\/wp-content\/uploads\/2025\/06\/Rhubarb-Margarita_EXPS_TOHD25_280110_SarahTramonte_4.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Strawberry Marmalade","post_link":"\/recipes\/strawberry-marmalade\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Marmalade_exps3566_CP2464884C01_18_5b_RMS.jpg"},{"post_title":"Rhubarb Sauce","post_link":"\/recipes\/rhubarb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23422_LT10590D22C-1.jpg"},{"post_title":"Orange Marmalade","post_link":"\/recipes\/orange-marmalade\/","post_image":"\/wp-content\/uploads\/2025\/04\/Orange-Marmalade_EXPS_TOHD24_279604_SarahTramonte_7.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Orange Pineapple Marmalade","post_link":"\/recipes\/orange-pineapple-marmalade\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21152_CW10368D41.jpg"},{"post_title":"Rhubarb Ginger Ice Cream","post_link":"\/recipes\/rhubarb-ginger-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43491_CW1444968D39.jpg"},{"post_title":"Rhubarb Raisin Marmalade","post_link":"\/recipes\/rhubarb-raisin-marmalade\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Raisin-Marmalade_exps5512_CP143300D02_19_2b_RMS.jpg"},{"post_title":"Rhubarb-Orange Marmalade","post_link":"\/recipes\/rhubarb-orange-marmalade\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Orange-Marmalade_exps162351_CW2852793C01_10_7bC_RMS.jpg"},{"post_title":"Citrus Blueberry Marmalade","post_link":"\/recipes\/citrus-blueberry-marmalade\/","post_image":"\/wp-content\/uploads\/2017\/09\/Citrus-Blueberry-Marmalade_exps174789_CP143300D02_21_1bC_RMS.jpg"},{"post_title":"Rhubarb-Strawberry Sauce","post_link":"\/recipes\/rhubarb-strawberry-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Raspberry Mousse","post_link":"\/recipes\/rhubarb-raspberry-mousse\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29811_TH1113264D15B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Marmalade_exps5747_CP2464884C01_18_2b_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-marmalade\/","name":"Rhubarb Marmalade","datePublished":"2018-01-01","dateModified":"2022-10-24","prepTime":"PT01H15M","cookTime":"PT10M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Rhubarb-Marmalade_exps5747_CP2464884C01_18_2b_RMS.jpg","height":1200,"width":1200},"recipeCategory":"","description":"My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska","recipeIngredient":["6 cups chopped fresh or frozen rhubarb","6 cups sugar","2 medium oranges"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour."},{"@type":"HowToStep","text":"Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1\/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight."},{"@type":"HowToStep","text":"Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool."}],"recipeYield":"about 8 half-pints","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 76 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"1mg sodium","carbohydrateContent":"20g carbohydrate (19g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.25,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bennzz61"},"reviewBody":"This might be a silly question but can this be made without doing the step where the jars are boiled in the water? Can I make this and just give it to friends and tell them it can't be stored for a long period of time? Does the boiling do anything more other than preserve the jars?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grandmaabbott"},"reviewBody":"I made this last week and it was fabulous!!! I only used one orange, as per other reviewers and 5 cups of sugar. I also cooked it in the slow cooker for about 4 hours on high. It jelled perfectly. I gave some to my walking partner and she is going to make it too. Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BarbaraFaye"},"reviewBody":"very good. Had to make a second batch","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gloryjoy"},"reviewBody":"I'm very impressed with this recipe. It thickened beautifully and the flavor is outstanding. Most important, the hubby loved it. Yes, I will make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sandiejo13"},"reviewBody":"Jewellmrs, you can use either a food processor or a blender to grind the orange..... I tried this today only used 4 cups rhubarb and 2 cups chopped strawberries. I like it but the orange tends to overpower the flavor.... next time, I will probably use only one orange....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maluhiamoni"},"reviewBody":"Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sjpoor"},"reviewBody":"Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ewaldt_48"},"reviewBody":"so easy to make...kitchen smelled so heavenly from the oranges...delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sjpoor"},"reviewBody":"What about using parafin to seal the jars. You may find it hard to believe, but that is what we always used for jams and jellies and we survived just fine!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hcandico"},"reviewBody":"I made this today. Tastes awesome. Set up perfectly. I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BethyS"},"reviewBody":"Very easy and delicious but too much sugar. I will definately use less sugar next time. I also added strawberries which added a nice taste. I froze mine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nellstrum"},"reviewBody":"great recipe, thanks for the tip, I decreased sugar to 5 1\/4 cups and added 1 more cup of rhubarb. I also added some candied ginger but I only used a couple of pieces, next time I will add more. thx for the tip.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jasmar"},"reviewBody":"I just replace sugar with Splenda.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"popoaggie"},"reviewBody":"I made two batches, one with fresh rhubarb and one with frozen. I liked the fresh the best and I used a few tablespoons less sugar. I like my tart. It turned out fine for me. Anything with rhubarb. I remember eating the stalks walking with a small bowl of sugar to dip in as a child in the spring.Pat H field editor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fernr2"},"reviewBody":"Thank you for the comment I will try that!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Smudges"},"reviewBody":"WayTo much sugar I only used 3 1\/2 cups and still to much","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smokefish"},"reviewBody":"I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrsnugi"},"reviewBody":"Excellent recipe and very easy to make. Everyone that has had it loves it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deannacollin"},"reviewBody":"I put more rhubarb and less sugar and added candied ginger. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"5747","romance_copy_dek":"My daughter makes this marmalade every spring when rhubarb's abundant. 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","NoOfRatings":24,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Rhubarb-Marmalade_exps5747_CP2464884C01_18_2b_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Rhubarb-Marmalade_exps5747_CP2464884C01_18_2b_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":30,"RatingCount":22,"RecipeCommentDetails":[{"Comment":"Excellent, excellent! I used only one orange as per reviews and it's perfect. I also cut the sugar to 4 cups. A great way to use up rhubarb!","CommentId":1,"DateRated":"08\/25\/2020 20:36","GUID":"0d21a47fc7594a2c875e83b815bdd683","MemberId":6310139,"Rating":5,"ScreenName":"Jolyanne","SubmittedDate":"08\/25\/2020 20:36"},{"Comment":"
Good but too much orange. Next time will try with less orange as others have suggested. Thickened well.<\/p>","CommentId":2,"DateRated":"05\/28\/2017 08:44","GUID":"d6ee0f36cfe24c4cbcb0ba372e3c6e69","MemberId":6957375,"Rating":4,"ScreenName":"mt2az","SubmittedDate":"05\/28\/2017 08:44"},{"Comment":"
bennzz61 processing the jars makes the marmalade shelf stable. You can skip that step ONLY if you store the finished jam in the refrigerator or freezer.<\/p>
Sue Stetzel<\/p>
Field Editor Manager<\/p>
Taste Recipes Magazine<\/p>","CommentId":3,"DateRated":"03\/21\/2016 16:44","GUID":"3A81F09940C98B1066D3A8345B0F08C6","MemberId":158954,"Rating":5,"ScreenName":"sstetzel","SubmittedDate":"03\/21\/2016 16:44"},{"Comment":"
This might be a silly question but can this be made without doing the step where the jars are boiled in the water? Can I make this and just give it to friends and tell them it can't be stored for a long period of time? Does the boiling do anything more other than preserve the jars?<\/p>","CommentId":4,"DateRated":"03\/21\/2016 11:18","GUID":"b27fa89dc8f546098ededc3cc5ce93a1","MemberId":8534456,"Rating":2,"ScreenName":"bennzz61","SubmittedDate":"03\/21\/2016 11:18"},{"Comment":"
If you like it less sweet, i omit the orange and use a pkg of raspberry jello, (can use sugar free) and 2 cups of sugar. mix all together let set overnight in ref. boil until rhubarb is done and freeze.<\/p>","CommentId":5,"DateRated":"03\/20\/2016 15:18","GUID":"9d309f487e294f42bcd988b180222d80","MemberId":6856904,"Rating":3,"ScreenName":"KJLADY","SubmittedDate":"03\/20\/2016 15:18"},{"Comment":"
I made this last week and it was fabulous!!! I only used one orange, as per other reviewers and 5 cups of sugar. I also cooked it in the slow cooker for about 4 hours on high. It jelled perfectly. I gave some to my walking partner and she is going to make it too. Thanks for the recipe.<\/p>","CommentId":6,"DateRated":"06\/06\/2015 12:58","GUID":"7b0d757801bf451e8638b248f74b0cdb","MemberId":5947940,"Rating":5,"ScreenName":"grandmaabbott@pacbell.net","SubmittedDate":"06\/06\/2015 12:58"},{"Comment":"
Excellent recipe and very easy to make. Everyone that has had it loves it<\/p>","CommentId":7,"DateRated":"06\/26\/2014 20:37","GUID":"2be4b34c6259416a82f5ff77eb1337df","MemberId":4996807,"Rating":5,"ScreenName":"mrsnugi","SubmittedDate":"06\/26\/2014 20:37"},{"Comment":"
As I diabetic, I have to be very careful with the sugars I eat. I love rhubarb so if you use splenda as a substitute, is it substituted in equal amounts? Can Splenda be used in any recipe? Diabetic cooking is hard for me, especially since I do not like cooking. Thanks for your help.<\/p>","CommentId":8,"DateRated":"08\/27\/2013 17:58","GUID":"0bc999ff84e741f6b3fdf1062cb792c1","MemberId":5439162,"Rating":0,"ScreenName":"Barbara Lynn","SubmittedDate":"08\/27\/2013 17:58"},{"Comment":"
I felt that the oranges overpowered the rhubarb to the point that it tasted like orange marmalade.<\/p>","CommentId":9,"DateRated":"07\/30\/2013 19:03","GUID":"ccc6dea450774f318911ce93f7889389","MemberId":6411844,"Rating":3,"ScreenName":"smokefish","SubmittedDate":"07\/30\/2013 19:03"},{"Comment":"
WayTo much sugar I only used 3 1\/2 cups and still to much<\/p>","CommentId":10,"DateRated":"07\/03\/2013 10:17","GUID":"418da622b9274daea31448ce0319067c","MemberId":6427884,"Rating":3,"ScreenName":"Smudges","SubmittedDate":"07\/03\/2013 10:17"},{"Comment":"
very good. Had to make a second batch<\/p>","CommentId":11,"DateRated":"07\/02\/2013 15:59","GUID":"e676bd62315144c588a481f801f807ab","MemberId":7220189,"Rating":5,"ScreenName":"BarbaraFaye","SubmittedDate":"07\/02\/2013 15:59"},{"Comment":"
I made two batches, one with fresh rhubarb and one with frozen. I liked the fresh the best and I used a few tablespoons less sugar. I like my tart. It turned out fine for me. Anything with rhubarb. I remember eating the stalks walking with a small bowl of sugar to dip in as a child in the spring.<\/p>
Pat H field editor<\/p>","CommentId":12,"DateRated":"06\/28\/2013 16:05","GUID":"8b81c051d10f428f905eafeb9f5d8bf4","MemberId":2713833,"Rating":4,"ScreenName":"popoaggie","SubmittedDate":"06\/28\/2013 16:05"},{"Comment":"
Jewellmrs, you can use either a food processor or a blender to grind the orange..... I tried this today only used 4 cups rhubarb and 2 cups chopped strawberries. I like it but the orange tends to overpower the flavor.... next time, I will probably use only one orange....<\/p>","CommentId":13,"DateRated":"06\/26\/2013 18:26","GUID":"32e4f534cb3d45e89796310688ba6907","MemberId":3011408,"Rating":5,"ScreenName":"Sandiejo13","SubmittedDate":"06\/26\/2013 18:26"},{"Comment":"
I hate to read reviews by people who haven't made the recipe, but I was quick to copy this one down. I just got a bunch of Rhubarb and am making it in the morning. This is for jewellmrs who asked how to grind an orange. I thought how do you, but it says right the direction to use a food processor. How easy! I'm wondering, if we use pectin could we cut down on the sugar? I'm diabetic and love rhubarb<\/p>","CommentId":14,"DateRated":"06\/18\/2013 23:40","GUID":"83605d769a6b41e9aba1d0895c7bb0a9","MemberId":4371945,"Rating":0,"ScreenName":"phanchar","SubmittedDate":"06\/18\/2013 23:40"},{"Comment":"
Very easy and delicious but too much sugar. I will definately use less sugar next time. I also added strawberries which added a nice taste. I froze mine.<\/p>","CommentId":15,"DateRated":"06\/18\/2013 16:09","GUID":"3529B07417C16A59A3956165FC42CFD6","MemberId":84723,"Rating":4,"ScreenName":"BethyS","SubmittedDate":"06\/18\/2013 16:09"},{"Comment":"
I'm very impressed with this recipe. It thickened beautifully and the flavor is outstanding. Most important, the hubby loved it. Yes, I will make it again.<\/p>","CommentId":16,"DateRated":"06\/18\/2013 11:58","GUID":"596f2293b2854e4eb9076f57a87ad6b0","MemberId":6820276,"Rating":5,"ScreenName":"gloryjoy","SubmittedDate":"06\/18\/2013 11:58"},{"Comment":"
How do you all 'grind' an orange?<\/p>","CommentId":17,"DateRated":"06\/17\/2013 12:09","GUID":"265BE2A70AAE3F9892C9A168C739406A","MemberId":219632,"Rating":0,"ScreenName":"jewellmrs","SubmittedDate":"06\/17\/2013 12:08"},{"Comment":"
I have no problem using wax. Just want to make sure its a good alternative. As you can tell, not a big jam maker:)<\/p>","CommentId":18,"DateRated":"06\/16\/2013 09:48","GUID":"5842c29a74304f9d8c416985a5c18582","MemberId":6197964,"Rating":0,"ScreenName":"mrsturtle","SubmittedDate":"06\/16\/2013 18:14"},{"Comment":"","CommentId":19,"DateRated":"06\/16\/2013 15:35","GUID":"d2dc49eb3fb24de6b15983e51a7e907e","MemberId":6849522,"Rating":0,"ScreenName":"iodine@cableone.net","SubmittedDate":"06\/16\/2013 15:35"},{"Comment":"
What about using parafin to seal the jars. You may find it hard to believe, but that is what we always used for jams and jellies and we survived just fine!<\/p>","CommentId":20,"DateRated":"06\/15\/2013 14:33","GUID":"46B31D523F534FAABBFC16D82194C70E","MemberId":2565047,"Rating":5,"ScreenName":"sjpoor","SubmittedDate":"06\/16\/2013 13:42"},{"Comment":"
I would also like to know if this could be frozen instead of processing? thanks<\/p>","CommentId":21,"DateRated":"06\/16\/2013 09:48","GUID":"5842c29a74304f9d8c416985a5c18582","MemberId":6197964,"Rating":0,"ScreenName":"mrsturtle","SubmittedDate":"06\/16\/2013 09:48"},{"Comment":"","CommentId":22,"DateRated":"06\/15\/2013 19:40","GUID":"f8721de2eb5c4ed5823ba4c56820fb52","MemberId":6765373,"Rating":0,"ScreenName":"bakerguy2012","SubmittedDate":"06\/15\/2013 19:40"},{"Comment":"
so easy to make...kitchen smelled so heavenly from the oranges...delicious<\/p>","CommentId":23,"DateRated":"06\/15\/2013 19:26","GUID":"F9D8D4E10A15465586D2147916B02C70","MemberId":1296483,"Rating":5,"ScreenName":"ewaldt_48","SubmittedDate":"06\/15\/2013 19:26"},{"Comment":"
Anxious to try this as it sounds fantastic! I would like to pass on a tip for those who don't have a canner. I have a glass top stove and I process the half-pints using my dutch oven. Works great!<\/p>","CommentId":24,"DateRated":"06\/15\/2013 14:33","GUID":"46B31D523F534FAABBFC16D82194C70E","MemberId":2565047,"Rating":5,"ScreenName":"sjpoor","SubmittedDate":"06\/15\/2013 14:33"},{"Comment":"
Can this recipe be frozen in jars instead of the processing? I don't have a canner for processing. Thanks<\/p>","CommentId":25,"DateRated":"06\/15\/2013 13:05","GUID":"25997c6d53d14c3d9fbc554cbf5bac2e","MemberId":5737734,"Rating":4,"ScreenName":"Maluhiamoni","SubmittedDate":"06\/15\/2013 13:05"},{"Comment":"
great recipe<\/p>","CommentId":26,"DateRated":"06\/15\/2013 12:53","GUID":"0438d33bbcd44f13bea05d0c74cedeb9","MemberId":5710985,"Rating":0,"ScreenName":"a dynkin","SubmittedDate":"06\/15\/2013 12:53"},{"Comment":"","CommentId":27,"DateRated":"06\/15\/2013 11:33","GUID":"97ea970172ea49c8915098ccf95fc402","MemberId":4158266,"Rating":0,"ScreenName":"Granny Lil","SubmittedDate":"06\/15\/2013 11:33"},{"Comment":"","CommentId":28,"DateRated":"06\/15\/2013 10:42","GUID":"643FB6A82B834E9689E06999BC052178","MemberId":492837,"Rating":0,"ScreenName":"mrs_sledge","SubmittedDate":"06\/15\/2013 10:42"},{"Comment":"","CommentId":29,"DateRated":"06\/15\/2013 10:22","GUID":"1e52abb63e4542a39b78a8d0a72591c0","MemberId":3997426,"Rating":0,"ScreenName":"txgal46","SubmittedDate":"06\/15\/2013 10:22"},{"Comment":"","CommentId":30,"DateRated":"06\/15\/2013 08:45","GUID":"04b94705c3374918ad9383453792b8ed","MemberId":7058575,"Rating":0,"ScreenName":"floydd@countryday.net","SubmittedDate":"06\/15\/2013 08:45"},{"Comment":"
I just replace sugar with Splenda.<\/p>","CommentId":31,"DateRated":"06\/15\/2013 06:09","GUID":"32e9e485db804c769d1385ec44959b24","MemberId":6057769,"Rating":5,"ScreenName":"jasmar","SubmittedDate":"06\/15\/2013 06:09"},{"Comment":"
great recipe, thanks for the tip, I decreased sugar to 5 1\/4 cups and added 1 more cup of rhubarb. I also added some candied ginger but I only used a couple of pieces, next time I will add more. thx for the tip.<\/p>","CommentId":32,"DateRated":"07\/01\/2012 23:03","GUID":"d04cfd9533a24e2189c15ccd06f773bc","MemberId":1088590,"Rating":4,"ScreenName":"Nellstrum","SubmittedDate":"07\/01\/2012 23:03"},{"Comment":"
Thank you for the comment I will try that!<\/p>","CommentId":33,"DateRated":"10\/09\/2011 14:35","GUID":"1EDD0829483C4DF086FD12452428F564","MemberId":3285697,"Rating":3,"ScreenName":"Fernr2","SubmittedDate":"01\/25\/2012 17:30"},{"Comment":"
I put more rhubarb and less sugar and added candied ginger. Delicious!<\/p>","CommentId":34,"DateRated":"11\/07\/2011 13:35","GUID":"6397A92D9AFF4CCBA583787DB999BB06","MemberId":937786,"Rating":5,"ScreenName":"deannacollin","SubmittedDate":"11\/07\/2011 13:35"},{"Comment":"
To much sugar for my family. I used sugar free jello to set the marmalade.<\/p>","CommentId":35,"DateRated":"10\/09\/2011 14:35","GUID":"1EDD0829483C4DF086FD12452428F564","MemberId":3285697,"Rating":3,"ScreenName":"Fernr2","SubmittedDate":"10\/09\/2011 14:35"},{"Comment":"
I made this today. Tastes awesome. Set up perfectly. I will definitely make this again.<\/p>","CommentId":36,"DateRated":"05\/28\/2011 17:57","GUID":"801CA78BFE43495296A1D044DB695D17","MemberId":4360102,"Rating":5,"ScreenName":"hcandico","SubmittedDate":"05\/28\/2011 17:57"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51689,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44040,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311717,"name":"Condiments","slug":"condiments","term_group":0,"term_taxonomy_id":311652,"taxonomy":"categories-v2","description":"Looking for recipes for condiments? Find great additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments.","parent":310796,"count":1128,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Rhubarb Marmalade"}},"analytics":[],"yoast_head":"\n