Rhubarb Marmalade
Capture the taste of spring with this delicious Rhubarb Marmalade. The perfect balance of sweet and tart, it makes a delightful spread for any occasion. Experience the joy of homemade preserves that will brighten your breakfast table or make the perfect gift!
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!
Notes
To ensure a good seal when canning, make sure to sterilize your jars beforehand. This will help your Rhubarb Marmalade last longer.