Recipes > Sauces & Spreads > Marmalades > Orange Marmalade,
Recipes > Sauces & Spreads > Marmalades > Rhubarb Marmalade > Orange-and-Rhubarb Marmalade

Orange-and-Rhubarb Marmalade

If a somewhat different flavor is desired in a marmalade, rhubarb instead of lemons may be used with oranges, as shown in the accompanying recipe.


  • 8 oranges
  • 1 quart hot water
  • 4 pounds sugar
  • 3 quarts rhubarb cut into pieces


Prepare the oranges as for orange marmalade. Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour. To this add the sugar and the rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and cook until the mixture is again thick. Pour into hot sterilized glasses, cool, seal, and label.


Print recipe/article only


Woman's Institute Library of Cookery, Volume 5.

comments powered by Disqus