3.5 from 6 votes
Rhubarb Marmalade
A vintage recipe for rhubarb marmalade, a delicious twist on sweet marmalade jam with step-by-step photos.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 3 pints
Calories: 1049 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 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
- Wash oranges in warm soapy water and dry completely. Using a serrated vegetable peeler, remove the orange zest from the surface of the orange.
- Chop the orange zest into small pieces.
- 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.
- Meanwhile, use a knife to remove the white pith from the oranges. Discard the pith.
- 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.
- Place the orange segments and any juice in a bowl and set aside.
- Once the zest has softened, add the fruit and juices, chopped rhubarb and sugar.
- 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.
- 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..
Cup of Yum
Notes
- You will also need: Serrated vegetable peeler, large heavy bottomed pot, candy thermometer
Nutrition Information
Calories
1049kcal
(52%)
Carbohydrates
269g
(90%)
Protein
4g
(8%)
Sodium
44mg
(2%)
Potassium
933mg
(27%)
Fiber
9g
(36%)
Sugar
251g
(502%)
Vitamin A
860IU
(17%)
Vitamin C
178.5mg
(198%)
Calcium
280mg
(28%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 3pints
Amount Per Serving
Calories 1049
% Daily Value*
| Calories | 1049kcal | 52% |
| Carbohydrates | 269g | 90% |
| Protein | 4g | 8% |
| Sodium | 44mg | 2% |
| Potassium | 933mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 251g | 502% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 178.5mg | 198% |
| Calcium | 280mg | 28% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.