As you may already know my rhubarb plant is flourishing despite it being July. Because of this, and because I despise throwing things away, I have found one more rhubarb recipe to use–Rhubarb Marmalade. In my first canning craze post where I wrote about rosemary jelly, I mentioned all the wonderful taste of home recipes I found in their 2013 summer issue. From now on, it’s safe to assume all jam and jelly recipes I post about are from this issue.
For this recipe you need about 8 half-pints, the usual canning supplies, and a food processor. Another very important thing to take note of is that this recipe takes about an hour and a half to complete, so give yourself time. The great thing about this recipe is that it only calls for three ingredients. Alright, let’s get started.
RHUBARB MARMALADE
6 cups fresh or frozen rhubarb, chopped
6 cups sugar
2 medium oranges
Combine the rhubarb and sugar in a Dutch oven on medium heat.
Then grind oranges, including the peels, in a food processor; add to rhubarb mixture, and bring to a boil.
Reduce heat and simmer uncovered, stirring often until marmalade sheets from a spoon (about one hour).
Remove from the heat; skim off foam. Ladle into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and adjust lids. Process for 10 minutes in a boiling water canner.
I’ve already opened up my rhubarb marmalade and it’s a nice change from the berry jams I usually enjoy. Although the citrus seems to be the star, you can still taste a nice hint of rhubarb in the background. Give it a try and let me know what you think!
Obscure Meandre 