Rhubarb Marmalade Recipes

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RHUBARB MARMALADE



Rhubarb Marmalade image

A delicious marmalade made with rhubarb and citrus undertones. Perfect on biscuits, scones, and toast.

Provided by My Island Bistro Kitchen

Categories     Breakfast

Number Of Ingredients 5

8 cups rhubarb, (thinly sliced into pieces between 1/8' and ¼" thick)
4¼ cups sugar
1 large orange ((or 1½ small oranges))
½ pink grapefruit
½ small lemon

Steps:

  • Wash the orange, grapefruit, and lemon well.
  • Peel orange, grapefruit, and lemon. Chop the pulp, remove and discard any seeds, and place pulp in bowl. Scrape the pith from the fruit peelings and discard. Chop the peel into small pieces. Set aside.
  • In a large pot, place the rhubarb and sugar. Add the citrus pulp and peel. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture thickens and reaches a sustained temperature of 217°F on a candy thermometer (see Note below for alternative testing method). Stir mixture regularly to prevent scorching. Be patient, this can take an hour or so. The marmalade may be cooked to a temperature of 220°F but it will be a thicker marmalade and less pliable to spread than if it is cooked to 217°F.
  • While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 7 half-pint jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
  • Meanwhile, fill the hot water canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
  • When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼" headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
  • Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1" above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Wait 4-5 minutes, until the water stops boiling then, using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the "pop" or "ping" sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.

RHUBARB MARMALADE



Rhubarb Marmalade image

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

6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges

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.

RHUBARB RAISIN MARMALADE



Rhubarb Raisin Marmalade image

At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. -Carmen Tuck, Airdrie, Alberta

Provided by Taste of Home

Time 35m

Yield 4 pints.

Number Of Ingredients 7

2 medium oranges
1 medium lemon
6 cups sugar
6 cups diced fresh or frozen rhubarb
1-1/2 cups fresh or frozen strawberries
Pinch salt
1 cup raisins

Steps:

  • Finely grate orange and lemon peels; squeeze and reserve juices. In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB MARMALADE RECIPE RECIPE - (4.6/5)



Rhubarb Marmalade Recipe Recipe - (4.6/5) image

Provided by carol gorman

Number Of Ingredients 3

6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges

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. Yield: about 8 half-pints.

RHUBARB JAM



Rhubarb Jam image

A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!

Provided by CHOLLOW

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 32

Number Of Ingredients 5

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

Steps:

  • In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
  • Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g

RHUBARB MARMALADE



Rhubarb Marmalade image

Rhubarb makes a delicious marmalade with the addition of lemon and orange. The marmalade is made with the addition of pectin.

Provided by Diana Rattray

Categories     Jam / Jelly     Condiment

Time 30m

Number Of Ingredients 5

1 1/2 pounds rhubarb stalks (trimmed and washed; about 5 to 6 cups thinly sliced)
1 large orange
1 medium lemon
7 1/2 cups sugar
2 (3-ounce) pouches liquid fruit pectin

Steps:

  • Gather the ingredients.
  • Fill a boiling water bath canner about half full and bring to a boil; reduce heat to low.
  • Wash and boil jars (may do this in the canning kettle water) for 10 minutes to sterilize. Keep the jars in the hot water until you're ready to fill them. Heat water in a saucepan to just a simmer, then turn to low, add flat jar lids, and keep them hot.
  • Slice rhubarb very thinly and put in a large nonreactive kettle.
  • With a vegetable peeler, peel the thin outer rind from the orange and lemon. Slice into strips and add to the rhubarb mixture.
  • Peel away the outer white pith from the orange and lemon, then chop the fruits into very small chunks. Discard any seeds and tough membrane.
  • Put the chopped fruit in the kettle with the rhubarb. Add sugar to the kettle and cook slowly, stirring, over medium-low heat until sugar is dissolved.
  • Increase heat to high and bring to a full boil which can't be stirred down. Continue boiling, stirring, for 2 minutes.
  • Add the pectin immediately and bring back to a boil. Boil for 1 minute longer, stirring constantly.
  • Skim foam from the top, if desired, then ladle the hot fruit mixture into jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth. Using tongs or a lid-lifting magnet, lift the flat lids from the hot water and place on the jars. Screw on the jar rings firmly but do not over-tighten.
  • Put jars on the rack in the canner and add water so it comes to at least 1-inch above the jars. Bring to a full boil. Cover and boil for 5 minutes.
  • Spread the jam on your English muffins, biscuits, or toast. You Might Also Like Simple Baked Rhubarb​ Rhubarb Betty​ Peach Cobbler Preserves Recipe

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 12 g, Fat 0 g, ServingSize 4 Pints (128 Servings), UnsaturatedFat 0 g

RHUBARB MARMALADE



Rhubarb Marmalade image

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

2 pounds tender young rhubarb
grated rind of 2 lemons
4 cups sugar
juice of 2 lemons

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, GINGER MARMALADE



Rhubarb, Ginger Marmalade image

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

8 cups rhubarb
2 oranges
4 1/2 cups sugar
1 lemon
1/4 cup finely chopped preserved gingerroot (candied)

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 AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

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

2 quarts rhubarb
1 lemon
4 oranges
2 1/2 cups water
4 cups sugar

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.

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

RHUBARB MARMALADE



Rhubarb Marmalade image

An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Fruit

Time 12h45m

Yield 4 pints, 64 serving(s)

Number Of Ingredients 7

4 lbs rhubarb
5 lbs sugar
1 lb seedless raisin
2 oranges, juice of
1 lemon rind, of shredded
1/2 teaspoon clove
1 teaspoon cinnamon

Steps:

  • Wash rhubarb and cut into 1 inch pieces.
  • Cover with sugar and let stand overnight.
  • Add remaining ingredients.
  • Heat to the boiling point.
  • Reduce heat and simmer about 40 minutes or until thick.
  • Stir frequently to prevent burning.
  • Pour into sterilized jars, seal and cool.

Nutrition Facts : Calories 165.7, Fat 0.1, Sodium 2, Carbohydrate 42.7, Fiber 0.8, Sugar 40.1, Protein 0.5

RHUBARB-ORANGE MARMALADE



Rhubarb-Orange Marmalade image

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

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

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.

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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.
From stevehacks.com


RHUBARB, MARMALADE + ROSEMARY CAKE - LOUISE GORROD
2020-04-21 Preheat the oven to 160C/gas mark 3. Butter and base-line a 20cm springform cake tin. Put the sugar and two sprigs of rosemary into a mortar and bash with a pestle for a couple of minutes, to infuse the sugar. Remove the sprigs and spines, shaking off …
From louisegorrod.com


TOP 10 UNUSUAL HOMEMADE MARMALADE RECIPES
2015-07-20 However I have discovered there is more than one flavour of Marmalade, there is an array of tempting little tastes on offer. It’s usually made using Seville Oranges and is made from boiling, citrus juice, peel, sugar and water together. But let’s take a look at some alternative recipes for this fruity preserve…. Strawberry and Grapefruit ...
From top-10-food.com


STRAWBERRY RHUBARB JAM {NO PECTIN} - OF BATTER AND DOUGH
2022-06-18 Put the pieces of rhubarb and strawberries in a large heavy bottom saucepan. Add the sugar, lemon juice, salt, and pepper, and stir to combine. Bring to a boil over medium heat, stirring occasionally. Once the jam begins to boil, partially cover the pan, adjusting the lid so that it covers about 80% of the pan.
From ofbatteranddough.com


GRAPEFRUIT AND RHUBARB MARMALADE - THE ALLOTMENT KITCHEN
2020-05-12 Cook slowly for about 30 minutes until the pulp and rhubarb are soft. When cool enough to handle, poor into a muslin cloth and leave to strain overnight. Pour the grapefruit peel and water it is in into a saucepan. Bring to the boil, cover and let simmer for about an hour until the peel is soft. Half way through cooking, add pieces of thinner ...
From theallotmentkitchen.com


TASTE OF HOME'S RHUBARB MARMALADE - EVERYDAY COOKING …
2014-08-06 Directions. 1. 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. 2. Remove from the heat; skim off foam.
From everydaycookingadventures.com


RHUBARB & ORANGE MARMALADE RECIPE - LAKELAND BLOG
Instructions. Peel the oranges and slice the rind thinly. Squeeze the oranges until you have 375ml juice. Combine the rind, juice, rhubarb and sugar in a saucepan and stir over a high heat, without boiling, until the sugar dissolves. Bring to the boil then continue to boil, uncovered, for about 45 minutes or until the marmalade gels when tested.
From blog.lakeland.co.uk


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