Best 5 Rhubarb And Orange Marmalade Recipes
Indulge in a delightful culinary journey with our collection of rhubarb and orange marmalade recipes. These delectable preserves capture the vibrant flavors of spring rhubarb and the zesty brightness of oranges, creating a taste sensation that will tantalize your palate. From a classic whole-fruit marmalade to variations with ginger, vanilla, and even a touch of pink peppercorns, these recipes offer a range of options to suit every taste preference. Whether you're a seasoned marmalade maker or a newcomer to the art of preserving, our step-by-step instructions and helpful tips will guide you through the process, ensuring that you create a batch of marmalade that will add a burst of flavor to your breakfast toast, scones, or yogurt parfaits. Get ready to experience the perfect balance of sweet and tart in every spoonful of this homemade goodness.
Let's cook with our recipes!
RHUBARB AND ORANGE MARMALADE
Make and share this Rhubarb and Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 4h
Yield 3 pints
Number Of Ingredients 5
Steps:
- Dice rhubarb.
- Slice lemon and oranges paper thin.
- Add water to the lemons and oranges.
- Cook on low 30 minutes.
- Add sugar and rhubarb.
- Set aside for one hour.
- Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
- Pour into sterilized pint jars and seal.
RHUBARB, GINGER MARMALADE
I got this off the net a long time ago. Source: The rhubarb Compendium. It's very good--I make it every year.
Provided by NoraMarie
Categories < 4 Hours
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan or metal bowl, mix rhubarb and sugar.
- Let stand all night or all day.
- Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
- Drain and set aside.
- Remove pith from oranges and lemon and chop pulp, add to rhubarb.
- Bring to full rolling boil.
- Reduce heat and cook about 10 minutes, until jam stage is reached.
- Remove from heat and add ginger and rind.
- Stir 5 minutes, skim foam.
- Pour in sterile hot jars, put hot lids on and screw tight.
- Makes 7 cups.
RHUBARB MARMALADE
Categories Condiment/Spread Fruit Vegetable Vegetarian Low Sodium Summer Vegan Edible Gift Rhubarb House & Garden
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 4
Steps:
- Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.
RHUBARB AND ORANGE MARMALADE
From the standard early 1900-Norwegian cookbook by Henriette Schønberg-Erken, with a cinnamon twist. Easy to make, stores forever. Lovely as topping on bread with Brie cheese. You may add less sugar, it should not be too sweet. It's runny when it's finished, but will set nicely after it's cooled.
Provided by Ugly Duck
Categories Vegetable
Time 2h20m
Yield 4 small jars
Number Of Ingredients 4
Steps:
- Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
- Remove cinnamon sticks before pouring into sterilized glass jars and seal.
Nutrition Facts : Calories 785.4, Fat 0.4, SaturatedFat 0.1, Sodium 57.6, Carbohydrate 201.2, Fiber 4.7, Sugar 192.5, Protein 2.3
RHUBARB MARMALADE
My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the berry jams and jellies. -Leo Nerbonne, Delta Juction, Alaska
Provided by Taste of Home
Time 1h25m
Yield about 8 half-pints.
Number Of Ingredients 3
Steps:
- Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot 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., 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.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right rhubarb: For the best results, use young, tender rhubarb stalks. Avoid stalks that are thick, woody, or have blemishes.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into small pieces, about 1/2-inch thick.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the marmalade from scorching.
- Cook the marmalade over low heat: This will help to prevent the marmalade from boiling over and will also allow the flavors to develop slowly.
- Stir the marmalade frequently: This will help to prevent the marmalade from sticking to the bottom of the pot and will also help to incorporate the orange juice and zest evenly.
- Test the marmalade for doneness: To test the marmalade for doneness, place a small spoonful of it on a chilled plate. If the marmalade wrinkles when you push it with your finger, it is ready.
Conclusion:
Rhubarb and orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts, or as a glaze for chicken or fish. With its bright flavor and beautiful color, rhubarb and orange marmalade is a surefire hit with everyone who tries it.
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