Recipes > Preserves & Pickles > Marmalades > Orange and Rhubarb Marmalade

Orange and Rhubarb Marmalade

Instructions

Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces. Heat to boiling point, and boil one-half hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses.

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Source

The Boston Cooking-School Cook Book (1896)

Categories

Marmalades.