Best 8 Rhubarb Marmalade Recipes

RHUBARB-ORANGE MARMALADE

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.

RHUBARB MARMALADE

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.

RHUBARB, GINGER MARMALADE

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

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 RAISIN MARMALADE

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.

GOLDEN RHUBARB MARMALADE

Steps:

• Combine all ingredients in large bowl. Stir. Cover and let stand overnight on counter.
• Turn into a large pot; bring to a boil on medium-high heat, stirring often.
• Boil for 30 minutes.
• Cool a small spoonful to room temperature on a chilled saucer to see if it jells.
• When jelly stage is reached, pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes,.

RHUBARB MARMALADE RECIPE RECIPE - (4.6/5)

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 ORANGE MARMALADE

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