This recipe comes out of St. John’s Lutheran ALCW Cookbook (1982, Donnelly, Minnesota). I used to make it every year, but the quantities are more than I can use now.

  • Rhubarb Marmalade
  • Yield: 7 pints
  • 9 cups rhubarb, chopped
  • 8 cups sugar
  • 16-20 oz. can crushed pineapple
  • 3 oranges (remove 2/3 of pith and then grind the pulp and the peel)
  • 1 large (or 2 small) boxes red JELLO (NOT sugar-free)

Mix together all ingredients, except JELLO, in a very large non-corrosive bowl. Mine was a 32-cup Tupperware. Let it stand overnight. Pour into a LARGE saucepan. Bring to a boil and let simmer for 20 minutes. Stir in JELLO and mix well. Let it come to a boil again. Ladle into jars.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). Shake the jars occasionally if you see the fruit is floating in order to redistribute it back into the jam. Turn the jars right side up and let cool completely before marking and storing.