Categories: Jams, Jelly, conserves, marmalade, preserves
Ingredients
- 12 cups chopped rhubarb (about 4 lbs.)
- 4 large oranges
- 2 limes
- 6 cups sugar
- 1/2 cup raisins
- 12 cup chopped walnuts
Directions
- Peel oranges and limes thinly, using a vegetable peeler; cut peel into thin strips. (You will need 14 cup of orange peel and 1 Tbsp. of lime peel strips.) Squeeze juice from oranges and limes. (You will need 1 cup of orange juice and 2 Tbsp. of lime juice.)
- In a 6 to 8-quart saucepan, combine rhubarb, 1 cup orange juice, 2 Tbsp. lime juice, 1/4 cup orange peel, 1 Tbsp. lime peel, sugar, raisins and walnuts. Over high heat, bring to a boil, attiring constantly.
- Continue boiling, stirring constantly for about 45 minutes or until thick.
- Immediately fill hot half-pint or pint jars with mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 10 minutes.
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makes 8 half-pints or 4 pints