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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.

I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]
  • Rhubarb Jam
  • Yield: 6-1/4 cups (4 lb.) jam
  • 3 cups prepared fruit (about 2 lb. rhubarb)
  • 5-1/2 cups (2 lb. 6 oz.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

First, prepare fruit. Slice thin or chop about 2 pounds rhubarb. Put the rhubarb into a medium saucepan, add 3/4 cup water, and bring to a boil over medium heat. Reduce heat to simmer, covered, until the rhubarb is soft — about 1 minute. Measure 3 cups into a LARGE pan. Add sugar to pan and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

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). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jam to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.