Rhubarb-Orange Marmalade

• 6 cups diced fresh or frozen rhubarb
• 6 cups sugar, divided
• 2 medium oranges
• 1 cup coarsely chopped walnuts
• 1 cup raisins

1. In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight.
2. Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds.
3. In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened.
4. Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

frozen rhubarb, sugar, oranges, walnuts, raisins

Taken from www.tasteofhome.com/recipes/rhubarb-orange-marmalade/ (may not work)