Rhubarb and Orange Marmalade
Capture the vibrant flavors of spring with this Rhubarb and Orange Marmalade, a sweet-tart spread bursting with fresh citrus and tangy rhubarb. This homemade marmalade combines tender rhubarb, zesty orange, and a hint of bright lemon, creating a perfect balance of fruity sweetness and refreshing acidity. With just five simple ingredients and an hour of cooking time, this recipe transforms pantry staples into a delightful preserve that’s perfect for spreading on toast, pairing with creamy cheeses, or swirling into yogurt. Discover the joy of making your own preserves with this easy, small-batch marmalade that stores beautifully for months, bringing seasonal goodness to your kitchen all year round!
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Recipe Information
Ingredients
- 500 grams Rhubarb stalks
- 2 large Oranges
- 1 medium Lemon
- 500 grams Sugar
- 250 milliliters Water
Instructions
Wash the rhubarb stalks thoroughly, trim off the ends, and cut the stalks into small 1/2-inch pieces.
Zest the oranges using a fine grater, avoiding the bitter white pith. Then, peel the oranges, remove any seeds, and chop the fruit into small pieces. Retain any juice that is released during this process.
Zest the lemon in the same manner as the oranges. Cut the lemon in half and squeeze out the juice, discarding any seeds.
In a large saucepan, combine the rhubarb pieces, orange zest, orange fruit and juice, lemon zest, lemon juice, and water. Stir well.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts to boil, reduce the heat to low and let it simmer for about 15-20 minutes, or until the rhubarb has softened and broken down.
Add the sugar to the saucepan and stir until it has completely dissolved into the mixture.
Increase the heat to medium and bring the mixture to a rolling boil. Allow the marmalade to boil for about 30-40 minutes, stirring frequently to prevent sticking, until it reaches a thick, jam-like consistency.
To test if the marmalade has set, place a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles slightly, it is ready. If not, continue boiling for a few more minutes and test again.
Once the marmalade has reached the desired consistency, remove the saucepan from heat and let it cool slightly.
Carefully transfer the marmalade into sterilized jars while still warm. Seal the jars tightly and let them cool completely before storing.
Store in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 572.3 g | 208% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 537.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
