Best 3 Rhubarb Orange Marmalade Recipes

Rhubarb orange marmalade is a zesty and flavorful spread that combines the sweet and tart notes of rhubarb with the citrusy tang of oranges. This unique and delicious marmalade is a versatile condiment that can be enjoyed on toast, scones, or waffles, or used as a glaze for chicken or pork. It is also a great way to use up any extra rhubarb or oranges you may have on hand. Whether you are looking to impress your friends and family at your next brunch or simply want to enjoy a special treat, this rhubarb orange marmalade recipe is sure to satisfy your craving for something sweet and tangy.

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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

Ingredients

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.

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

Ingredients

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.

RHUBARB ORANGE MARMALADE

rhubarb orange marmalade image

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

Ingredients

5 c sliced rhubarb
5 c sugar
1 1/2 lb candy orange slices,cut in 1/3

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:

To ensure a successful marmalade, use a heavy-bottomed pot or Dutch oven to prevent scorching.
Use a sharp knife to cut the oranges and rhubarb for clean and even slices.
Remove the pith from the oranges before slicing to reduce bitterness.
Use a citrus zester to easily remove the zest from the oranges, which adds a burst of flavor to the marmalade.
Cooking the marmalade over medium heat allows the flavors to develop fully and prevents the mixture from becoming too thick or caramelized.
Stir the marmalade frequently to prevent sticking and burning, especially towards the end of the cooking process.
To test the consistency of the marmalade, place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it has reached the desired setting point.
Allow the marmalade to cool slightly before pouring it into sterilized jars to maintain its quality and prevent spoilage.
Use a canning funnel and ladle to carefully fill the jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal before securing the lids.
Process the jars in a boiling water bath for the recommended time to ensure proper sealing and prevent spoilage.

Conclusion:

Creating rhubarb orange marmalade is a rewarding and enjoyable process that yields a delicious and versatile spread. With careful attention to detail and following the provided tips, you can craft a marmalade that captures the vibrant flavors of rhubarb and orange, perfect for spreading on toast, scones, or biscuits, or as a glaze for meats and vegetables. Store the marmalade in a cool, dark place, and use it within a year for optimal quality and freshness. Enjoy the sweet and tangy taste of your homemade rhubarb orange marmalade, and impress your family and friends with your culinary skills!