Description
This recipe provides three delicious ways to make rhubarb marmalade, offering variations in flavor and sweetness to suit different preferences. It’s a delightful way to preserve rhubarb and enjoy its tangy-sweet taste throughout the year.
Ingredients
Scale
- Basic Rhubarb Marmalade:
- 2 lbs rhubarb, chopped
- 4 cups granulated sugar
- 1/2 cup water
- 1 lemon, juiced
- Strawberry Rhubarb Marmalade:
- 1 lb rhubarb, chopped
- 1 lb strawberries, hulled and chopped
- 4 cups granulated sugar
- 1/4 cup lemon juice
- Ginger Rhubarb Marmalade:
- 2 lbs rhubarb, chopped
- 4 cups granulated sugar
- 1/2 cup water
- 1/4 cup grated fresh ginger
- 1/4 cup lemon juice
Instructions
- Prepare the Fruit: Wash and chop the rhubarb into 1/2-inch pieces. If making Strawberry Rhubarb Marmalade, prepare the strawberries as well. For the Ginger Rhubarb Marmalade, grate the ginger.
- Combine Ingredients: In a large, heavy-bottomed pot, combine the rhubarb (and strawberries or ginger, if using), sugar, water (if using), and lemon juice.
- Cook the Marmalade: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the marmalade thickens. This may take 30-45 minutes, depending on the water content of the rhubarb.
- Test for Doneness: To test if the marmalade is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready. If not, continue cooking for a few more minutes and test again.
- Process (Optional): If you wish to preserve your marmalade for long-term storage, sterilize jars and lids according to standard canning procedures. Ladle the hot marmalade into the sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place the lids on, and screw on the bands. Process in a boiling water bath for 10 minutes.
- Cool and Store: If not processing, let the marmalade cool completely before storing in airtight containers in the refrigerator. It will thicken as it cools.
Notes
- Adjust the amount of sugar to your liking, depending on the tartness of the rhubarb and your desired sweetness.
- For a smoother marmalade, you can blend the mixture with an immersion blender before canning.
- If you don’t have fresh ginger, you can use 1-2 teaspoons of ground ginger in the Ginger Rhubarb Marmalade.
- Always use a heavy-bottomed pot to prevent the marmalade from scorching.
- Sterilizing jars is crucial for long-term storage and prevents spoilage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Jam & Marmalade
- Method: Boiling
- Cuisine: American/European
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb, marmalade, jam, rhubarb recipes, strawberry rhubarb, ginger rhubarb, canning, preserving, homemade, spring, summer