The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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2 pounds rhubarb, coarsely chopped sectioned
¼ c orange juice 1 lemon, peeled, seeded and sectioned
¼ c lemon juice Grated rind of one orange
2 pounds sugar Grated rind of one lemon
2 oranges, peeled, seeded and 1½ c walnuts, halved ¼ tsp cayenne pepper
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Combine the rhubarb, orange juice and lemon juice in a stainless-steel
or an enameled saucepan. Bring to a boil, cover, reduce the heat and simmer
for about an hour, or until the rhubarb is soft. Stir in the sugar and,
stirring constantly, boil rapidly for about 5 minutes, or until the mixture
is translucent and lightly holds its shape in a spoon. Turn off the heat,
stir in the orange and lemon sections and rinds, and the walnuts. Still
stirring occasionally, let the marmalade cool to room temperature, then pour
it into sterilized glasses and seal with paraffin. Makes 3 pints.
