This recipe can be doubled easily, requires no pectin and is a great way to use LOTS of rhubarb. Do you have lots of rhubarb? This will help to use it up now and to enjoy later. And enjoy you will, this is the best rhubarb jam type recipe I have ever tasted.
Apple Rhubarb Marmalade
3 cups sugar----OK it sounds like a lot but its less than the original recipe
5 cups rhubarb ----hence the need for sugar
5 cups thin sliced apples----I used my crab apples no need to peel or slice thin
Chop rhubarb finely
Layer sugar and rhubarb in a glass or pyrex bowl
let it set over night to get juicy
in the morning pour the juice and rhubarb in a big pan
add apples and simmer 1 & 1/2 hours
Pour boiling hot into hot jars leave 1/4 head space, add caps and rings
Process for 15 minutes in boiling water bath
remove let cool over night
I am currently making it with strawberries because I don't have apples yet. I plan to add them after cooking down the rhubarb almost completely, with probably 15-20 minutes left to cook. I will proceed as usual from there. This truly is a great recipe, perfect for toast, sandwiches or ice cream!
Peace and Love-