Rhubarb and Orange Marmalade with Jalapeno

Rhubarb and Orange Marmalade with Jalapeño (optional) (from Kathy)

8 cups rhubarb diced about 1/2 inch

4 cups sugar (I used organic cane sugar, but white sugar would work fine)

3 large navel oranges

1 lemon

4 to 5 jalapeño peppers (or more....I used 4 large) seeds removed and finely diced 

2 or 3 drops red food colouring if your rhubarb is more green than red 

Zest 2 of the oranges and the lemon. Thinly cut the peel off the third orange and cut the peel into small pieces. Cut off the white membrane from the oranges and the lemon and cut out the segments. Try not to get any of the white membrane (it doesn’t get any prettier after it’s cooked!) Combine all the ingredients and let sit at least one hour or refrigerate overnight. Bring to a gentle boil and then turn down to medium and simmer for 45 minutes to one hour or until as thick as you like. 

This will fill about 4 pint sized jars...have a few extra smaller jars just in case