Rhubarb Marmalade
Every spring, as the first hints of warmth break through the winter chill, I find myself dreaming of the lush green rhubarb stalks that begin to emerge from the earth. There’s something special about making Rhubarb Marmalade that takes me back to my grandmother’s kitchen, steeped in the fragrant scents of citrus and sweet sugar. Those long afternoons spent cooking and chatting, all while stirring a bubbling pot of vibrant marmalade, are some of my fondest memories. This recipe isn’t just about preserving the bounty of the season; it’s about capturing the essence of family gatherings, sunshine, and the anticipation of summer ahead.
Recipe Snapshot
2 hr 10 mins
10 mins
120 mins
Hard
150 kcal
0 g
Vegan, Gluten-Free, AIP
0 g
Food Processor, Peeler, Large Pot, Saucepan, Chef’s Knife, Mixing Bowl, Wooden Spoon
The Beauty of This Rhubarb Marmalade
It Brings Back Memories
One of the sweetest things about making Rhubarb Marmalade is the nostalgia it brings. Every time I peel an orange or chop the rhubarb, I’m reminded of my grandmother’s laughter and her gentle guidance as we crafted this delightful spread. It’s more than just a recipe; it’s a bridge to the past and a way to honor those cherished moments.
Versatile and Delicious
This marmalade is incredibly versatile. Whether you’re spreading it on fresh toast, dolloping it onto pancakes, or using it as a glaze for baked goods, it never fails to impress. The combination of tart rhubarb and sweet oranges creates a unique flavor that can elevate any dish. You might even find yourself sneaking spoonfuls straight from the jar!
Preserving the Season
Spring is a fleeting season, and Rhubarb Marmalade is a perfect way to hold onto it a little longer. By canning this marmalade, you’re not just creating a delicious treat; you’re capturing the essence of the season for those cold winter months. There’s something incredibly satisfying about knowing that you’ve preserved the flavors of spring.
A Creative Outlet
Making Rhubarb Marmalade is also a creative process. Experimenting with the balance of sweetness and tartness allows you to create a unique blend tailored to your taste. I often find myself playing with spices or even adding a hint of ginger for an extra kick. It’s a delightful way to express your creativity in the kitchen.
Great for Gifting
If you’re looking for a thoughtful gift, a jar of Rhubarb Marmalade makes for a beautiful present. Friends and family will appreciate the homemade touch, and it’s a lovely way to share a piece of your springtime memories with them. Just imagine their faces lighting up when they receive a jar with a handwritten label!
Rhubarb Marmalade Ingredients
The ingredients for Rhubarb Marmalade are simple yet harmonious. Each plays a crucial role in the flavor balance, combining sweetness with tartness. The star of the dish, rhubarb, shines alongside vibrant navel oranges and a touch of sugar, creating a delightful spread that embodies the spirit of spring.
- 8 cups filtered water
- 6 navel oranges (about 2 and a half lbs)
- 1 and a half pounds white sugar
- 4 cups rhubarb, chopped into small pieces (about 4 stalks or 1 lb)
Cooking Instructions for Rhubarb Marmalade
Making Rhubarb Marmalade is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps, and you’ll be enjoying this delectable treat in no time!
Start by washing the oranges in warm soapy water to remove any residue. Dry them completely with a clean towel. Using a serrated vegetable peeler, carefully remove the zest from the oranges, being cautious to avoid the bitter white pith beneath. Chop the zest into small pieces to enhance the flavor.
In a large, heavy-bottomed pot, combine the chopped orange zest with the filtered water. Bring this mixture to a simmer over medium heat. I usually let it simmer for about 30 to 40 minutes, until the zest is softened.
While the zest simmers, take the remaining oranges and use a sharp knife to carefully remove any remaining white pith. It’s important to discard this, as it can impart a bitter taste to your marmalade.
Next, cut the oranges into segments, also known as supremes. This involves slicing the orange on either side of the membranes that separate each section. Place the orange segments and any juice into a bowl, and set aside for later.
After the orange zest has softened, it’s time to add the chopped rhubarb and the white sugar to the pot. Stir everything together to combine, and bring the mixture to a boil. Make sure to keep stirring regularly.
Once boiling, continue cooking until the mixture reaches a temperature of 220 degrees F, which can take some time—be patient! It might take up to an hour, but it’s worth the wait. The mixture will become thick and gooey.
After your marmalade has held at 220 degrees for a full minute, you can remove the pot from the heat. At this point, it may not seem thick enough, but don’t worry. It will firm up as it cools.
Allow the marmalade to cool to room temperature before transferring it to jars or an airtight container. It’s crucial to store it in the refrigerator, where it will keep for up to a month.
If you want to extend the shelf life, consider preserving the marmalade in jars using the boiling water method for about 10 minutes. This will ensure that you can enjoy your homemade Rhubarb Marmalade well into the season!
Things Worth Knowing
- When cooking rhubarb, remember that the longer you cook it, the softer it will become. If you prefer a chunkier marmalade, you might want to reduce cooking time.
- Using a candy thermometer is essential for checking the temperature accurately when making marmalade. This ensures the right consistency for your spread.
- Don’t rush the process! Achieving that perfect 220 degrees F can take time, so keep stirring and be patient.
- To ensure a good seal when canning, make sure to sterilize your jars beforehand. This will help your Rhubarb Marmalade last longer.
Make It Your Own
Now that you’ve mastered the art of creating Rhubarb Marmalade, here are some tips to personalize it to your taste. Feel free to experiment!
- Experiment with Citrus: Try incorporating other citrus fruits like lemons or grapefruits alongside the oranges. This can add a unique tang to your marmalade.
- Spice It Up: Add a pinch of ginger or even a touch of cinnamon for a warm, spicy note that complements the tartness of the rhubarb.
- Adjust Sweetness: Feel free to tweak the amount of white sugar based on your preferred level of sweetness. Less sugar will yield a tart flavor, while more will create a sweeter spread.
- Try Different Fruits: Besides rhubarb, you can experiment with other fruits like strawberries or raspberries to create a mixed fruit marmalade.
- Storage: Store your Rhubarb Marmalade in clean jars with tight lids; it keeps well in the refrigerator for a month or can be canned for long-term storage.
- Pairing: This marmalade pairs wonderfully with cream cheese on bagels or as a topping for Greek yogurt for a delightful breakfast option.
Great Combinations for Rhubarb Marmalade
Serving Rhubarb Marmalade opens up a world of delicious possibilities. Here are some great ways to enjoy it:
- Breakfast Delight: Spread it on warm toast or croissants for a bright start to your day.
- Pancake Topping: Drizzle it over pancakes or waffles for a fruity twist that brings breakfast to life.
- Cheese Pairing: Serve it with a cheese platter—its sweet and tart flavors complement cheeses like brie or goat cheese beautifully.
- Gifting: Package it in decorative jars for a thoughtful homemade gift during the spring season.
- Seasonal Treat: Perfect for spring brunches or picnics where you want to impress guests with a homemade spread.
- Glaze: Use it as a glaze for desserts or ham for a sweet and tangy finish.
FAQ
Conclusion
Making Rhubarb Marmalade is a charming way to celebrate spring. The process is simple, yet the rewards are rich and flavorful. I encourage you to give this recipe a try and bring a taste of nostalgia to your kitchen. Whether you enjoy it with breakfast or as a delightful gift, this marmalade will surely become a beloved staple in your home.
Rhubarb Marmalade
Equipment
- Food Processor
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 8 cups filtered water
- 6 navel oranges navel oranges about 2 and a half lbs
- 1.5 pounds white sugar
- 4 cups rhubarb, chopped into small pieces about 4 stalks or 1 lb
Instructions
- Start by washing the oranges in warm soapy water to remove any residue. Dry them completely with a clean towel. Using a serrated vegetable peeler, carefully remove the zest from the oranges, being cautious to avoid the bitter white pith beneath. Chop the zest into small pieces to enhance the flavor.
- In a large, heavy-bottomed pot, combine the chopped orange zest with the filtered water. Bring this mixture to a simmer over medium heat. I usually let it simmer for about 30 to 40 minutes, until the zest is softened.
- While the zest simmers, take the remaining oranges and use a sharp knife to carefully remove any remaining white pith. It’s important to discard this, as it can impart a bitter taste to your marmalade.
- Next, cut the oranges into segments, also known as supremes. This involves slicing the orange on either side of the membranes that separate each section. Place the orange segments and any juice into a bowl, and set aside for later.
- After the orange zest has softened, it's time to add the chopped rhubarb and the white sugar to the pot. Stir everything together to combine, and bring the mixture to a boil. Make sure to keep stirring regularly.
- Once boiling, continue cooking until the mixture reaches a temperature of 220 degrees F, which can take some time—be patient! It might take up to an hour, but it’s worth the wait. The mixture will become thick and gooey.
- After your marmalade has held at 220 degrees for a full minute, you can remove the pot from the heat. At this point, it may not seem thick enough, but don't worry. It will firm up as it cools.
- Allow the marmalade to cool to room temperature before transferring it to jars or an airtight container. It’s crucial to store it in the refrigerator, where it will keep for up to a month.
- If you want to extend the shelf life, consider preserving the marmalade in jars using the boiling water method for about 10 minutes. This will ensure that you can enjoy your homemade Rhubarb Marmalade well into the season!
