Best 3 Rhubarb Orange Marmalade Recipes
Indulge in the delectable flavors of rhubarb and orange marmalade, a classic combination that offers a symphony of tart, sweet, and tangy taste sensations. This exceptional marmalade transforms the vibrant flavors of fresh rhubarb and juicy oranges into a versatile spread that complements a wide range of culinary creations. Whether you seek a zesty addition to your morning toast, a delightful filling for pastries and cakes, or a glaze that adds a touch of sophistication to meats and vegetables, this marmalade shines as a culinary star. With two carefully curated recipes, this article caters to both traditionalists and those seeking a unique twist. The classic rhubarb-orange marmalade recipe captures the essence of this timeless combination, while the low-sugar rhubarb-orange marmalade offers a guilt-free indulgence, preserving the vibrant flavors without compromising on taste. Embark on a delightful culinary journey as you explore the versatility and allure of rhubarb-orange marmalade, transforming your meals into unforgettable experiences.
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RHUBARB-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., 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., 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., 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. , 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 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
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 ORANGE MARMALADE
this is so good on any kind of meat or fish or poultry mom made lots of this when i was a kid we even used it on toast and peanut butter sandwich u can make this using peppermint candies too this too is in Stevens Family Cookbook
Provided by Diane Eldridge
Categories Jams & Jellies
Number Of Ingredients 3
Steps:
- 1. combine all and let sit overnight hen put in lg pan bring to boil and bil for 12 minutes, stirring often turn stove off let cool to room temp fill freezer zip bags 2/3 full freeze
Tips:
- Choose firm, ripe rhubarb stalks with minimal blemishes.
- Wash the rhubarb thoroughly and cut it into small pieces, about 1/2 inch thick.
- Use a heavy-bottomed pot or Dutch oven to make the marmalade, as it will help to prevent the mixture from scorching.
- Bring the mixture to a boil, then reduce heat to low and simmer for about 30 minutes, or until the rhubarb is softened and the marmalade has thickened.
- Stir the marmalade frequently to prevent it from sticking to the bottom of the pot.
- Test the marmalade for doneness by placing a small amount on a chilled plate. If it wrinkles when you push it with your finger, it is ready.
- Let the marmalade cool slightly before pouring it into sterilized jars.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes.
- Store the marmalade in a cool, dark place for up to a year.
Conclusion:
Rhubarb orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. With its bright flavor and beautiful color, rhubarb orange marmalade is a surefire hit at any breakfast or brunch table.
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