RHUBARB MARMALADE RECIPE RECIPES
RHUBARB MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 01 hours 15 minutes
Cook Time 10 minutes
Yield about 8 half-pints.
Number Of Ingredients 3
Steps:
- Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot 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 76 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 20g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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.
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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.
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 547.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 547.5 per serving
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HOW TO MAKE RHUBARB MARMALADE RECIPE - RECIPES.NET
Made from zesty lemons, and rhubarb stalks, this vegetable marmalade recipe is great as for toasts, and even to complement tender meat dishes.
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Reviews 1
Total Time 20 minutes
Cuisine A
Calories 706.00kcal per serving
From recipes.net
Reviews 1
Total Time 20 minutes
Cuisine A
Calories 706.00kcal per serving
- Boil the mixture well together. Put it into pots and cover as directed for other preserves.
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RHUBARB AND ORANGE MARMALADE RECIPE - FOOD.COM
Make and share this Rhubarb and Orange Marmalade recipe from Food.com.
From food.com
Reviews 5.0
Total Time 4 hours
Calories 1189.6 per serving
From food.com
Reviews 5.0
Total Time 4 hours
Calories 1189.6 per serving
- Pour into sterilized pint jars and seal.
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RHUBARB-ORANGE MARMALADE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 02 hours 10 minutes
Calories 108 calories per serving
From tasteofhome.com
Total Time 02 hours 10 minutes
Calories 108 calories per serving
- 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.
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RHUBARB AND ORANGE MARMALADE RECIPE - FOOD.COM
Make and share this Rhubarb and Orange Marmalade recipe from Food.com.
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Reviews 5.0
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Calories 1189.6 per serving
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Reviews 5.0
Total Time 4 hours
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- Pour into sterilized pint jars and seal.
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RHUBARB MARMALADE RECIPE - THE SPRUCE EATS
Aug 02, 2008 · Ingredients 1 1/2 pounds rhubarb stalks, trimmed and washed; about 5 to 6 cups thinly sliced 1 large orange 1 medium lemon 7 1/2 cups sugar 2 (3-ounce) pouches liquid fruit pectin
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RHUBARB MARMALADE RECIPE - ALLOTMENT GARDEN RECIPES
Method for Rhubarb Marmalade: Wash and trim the rhubarb, Cut into 1? (2.5 cm) lengths. Put into a preserving pan with the water, grated lemon rind and chopped walnuts. Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft. Add the sugar and stir until it has dissolved.
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RHUBARB MARMALADE - VINTAGE RECIPE, COOKING CLUB 1907
Apr 18, 2014 · There are recipes for rhubarb charlotte, steamed rhubarb pudding and rhubarb with raisins. Last year I began venturing into canning and when I saw a recipe for rhubarb marmalade, I knew I had to make it. The original recipe is below, however as with most Cooking Club recipes, the preparation is a bit vague and took some tweaking.
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RHUBARB MARMALADE RECIPE - ALLOTMENT GARDEN RECIPES
Method for Rhubarb Marmalade: Wash and trim the rhubarb, Cut into 1? (2.5 cm) lengths. Put into a preserving pan with the water, grated lemon rind and chopped walnuts. Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft. Add the sugar and stir until it has dissolved. Bring to the boil and boil rapidly for about 30 ...
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RHUBARB MARMALADE RECIPE | EPICURIOUS
Aug 20, 2004 · Step 1. Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend ...
From epicurious.com
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gingered rhubarb marmalade Grate orange and lemon peels, squeeze out juice and reserve. Combine fruit, ginger, juice and sugar in large pot and bring to a full boil ...
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Cook until rhubarb is soft, about 10 minutes. Remove from heat; stir in ginger and reserved zests. Stir for 5 minutes, then skim off foam. Pour into sterilized canning jars with lids, leaving 1/4 ...
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Chop the peel into small pieces. After removing the white pith of the oranges, chop into small pieces. Combine peel and orange pulp with the rhubarb and sugar mixture. Bring to boil and boil rapidly until jam stage is reached. Pour into sterilized jars and seal with sterilized lids. Yield: 5-1/2 cups. Notes: Today the boiling was 16 minutes and ...
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MEYER LEMON + RHUBARB MARMALADE - DINNER WITH JULIE
Mar 13, 2015 · 1/2 lb rhubarb, finely chopped (about a cup) 1. Scrub the lemons, slice off both nubbly ends, and cut each into 6 wedges. Lay each wedge on its side and slice off the thick piece of membrane that runs down the middle of each lemon, along with any seeds. Place these bits into a square of cheesecloth, gather it into a bundle and tie with kitchen ...
From dinnerwithjulie.com
From dinnerwithjulie.com
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