Rhubarb Ginger Marmalade
Bright, tangy, and laced with a warming kick, this Rhubarb Ginger Marmalade is a delightful twist on classic preserves. Made with fresh rhubarb, zesty orange juice and zest, and a fragrant hit of grated ginger, this marmalade strikes the perfect balance between sweet and tart. Its vibrant flavors are complemented by a touch of lemon juice for added brightness, creating a versatile condiment that elevates everything from morning toast to gourmet cheese boards. The cooking process enhances the natural pectin in the rhubarb, ensuring a luscious, spreadable texture, while hints of citrus add complexity to every bite. Whether you’re canning for long-term storage or enjoying it fresh, this easy-to-make marmalade is a treat for your taste buds and a homemade treasure you'll want to keep stocked in your pantry.
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Recipe Information
Ingredients
- 4 cups rhubarb
- 3 cups sugar
- 2 tablespoons fresh ginger
- 1 tablespoon orange zest
- 1 cup orange juice
- 2 tablespoons lemon juice
- 1 cup water
Instructions
Wash the rhubarb thoroughly and trim off the ends. Cut into 1/2-inch pieces and set aside.
Peel and finely grate the fresh ginger using a microplane or fine grater.
In a large, heavy-bottomed pot, combine the rhubarb, sugar, grated ginger, orange zest, orange juice, lemon juice, and water.
Place the pot over medium heat and stir gently until the sugar has dissolved completely.
Raise the heat to medium-high and bring the mixture to a boil, then reduce to a simmer. Stir occasionally to prevent sticking.
Cook for 30-40 minutes or until the marmalade reaches your desired thickness. To test, place a small dollop on a chilled plate; if it holds its shape and wrinkles slightly when pushed, it is ready.
Remove the pot from heat and let it cool slightly. Skim off any foam on the surface for a clearer marmalade.
Ladle the hot marmalade into sterilized jars, leaving about 1/2-inch headspace. Seal tightly with sterilized lids.
Allow the jars to cool at room temperature before transferring to the refrigerator for short-term storage, or process them in a boiling water bath for 10 minutes for long-term storage.
Serve on toast, as a topping for desserts, or use it as a glaze for roasted meats. Store in the refrigerator after opening.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 798.4 g | 290% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 760.4 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 2826 mg | 60% | |
*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.
