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Friday, April 29, 2016

Rhubarb Marmalade

How to make Rhubarb Marmalade Recipe - Rhubarb is an Asian native that was introduced to Europe in the 14th century and no doubt was packed along with the baggage of the early settlers.

Makes 6 (1-pint) jars.

2 pounds sliced rhubarb (about 8 cups)
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped fresh gingerroot
2-1/4 cups sugar
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2 oranges, peeled, seeded, sectioned
1 lemon, peeled, seeded, sectioned
1-1/2 cups walnut halves

In a large enamelled or stainless-steel pot, combine rhubarb, orange juice, lemon juice and ginger. Bring to a boil. Cover.

Reduce heat and simmer 30 minutes or until rhubarb is soft. Stir in sugar. Bring to a boil. Boil rapidly 5 minutes, stirring constantly. Add peel and orange and lemon sections. Return to a boil, then remove from heat. Add walnuts.

Pour into 6 hot sterilized 1-pint jars. Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water.

Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.
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