RHUBARB MARMALADE RECIPES
RHUBARB MARMALADE RECIPE | MYRECIPES
Provided by MyRecipes
Yield 5 half pints
Number Of Ingredients 4
Steps:
- Combine rhubarb, water, and powdered pectin in a flat-bottomed kettle; stir well. Bring to a boil, stirring frequently. Add sugar, and return to a rolling boil. Boil 1 minute, stirring frequently. Remove from heat. Stir 7 minutes; skim off foam with a metal spoon.
- Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.
RHUBARB, GINGER MARMALADE RECIPE - FOOD.COM
I got this off the net a long time ago. Source: The rhubarb Compendium. It’s very good--I make it every year.
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 7 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 547.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6, CarbohydrateContent 140.9, FiberContent 4.1, SugarContent 133.5, ProteinContent 1.8
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