Rhubarb Marmalade
A vintage recipe for rhubarb marmalade, a delicious twist on sweet marmalade jam with step-by-step photos.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups filtered water
- 6 navel oranges ((about 2 1/2 lbs))
- 1 1/2 pounds white sugar
- 4 cups rhubarb, chopped into small pieces, about 4 stalks or 1 lb.
Instructions
- 1
Wash oranges in warm soapy water and dry completely. Using a serrated vegetable peeler, remove the orange zest from the surface of the orange.
- 2
Chop the orange zest into small pieces.
- 3
In a large, heavy-bottomed pot, combine the orange zest with 2 quarts of filtered water. Simmer for 30-40 minutes, or until the zest has softened.
- 4
Meanwhile, use a knife to remove the white pith from the oranges. Discard the pith.
- 5
Once the white pith has been removed, cut the oranges into sections, or supremes, by making slices on either side of the membrane that separates the orange sections.
- 6
Place the orange segments and any juice in a bowl and set aside.
- 7
Once the zest has softened, add the fruit and juices, chopped rhubarb and sugar.
- 8
Bring the mixture to a boil and cook until it reaches 220 degrees F, stirring regularly. This can take up to an hour or a little longer, so be patient. Be sure to wait until the marmalade reaches 220 degrees.Once the marmalade holds a temperature of 220 degrees for one full minute you can remove the pot from the heat. As you can see in the photo, the mixture will reduce quite a bit. It may not seem as thick as it should, but it will set up quickly as it cools.
- 9
Allow the marmalade to come to room temperature before transferring to jars or an airtight container. Store in the refrigerator. The marmalade will keep for up to a month. Alternatively, you can extend the shelf life by preserving the marmalade in jars and processing them for 10 minutes using the boiling water method..