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

1. 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.)
2. 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.
3. Continue boiling, stirring constantly for about 45 minutes or until thick.
4. 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.
5. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 10 minutes.

6. makes 8 half-pints or 4 pints

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