Rhubarb Marmalade
Capture the vibrant tang of spring with this homemade Rhubarb Marmalade, a delightful twist on a classic preserve. This easy recipe combines the tartness of rhubarb with the citrusy brightness of oranges and lemon, creating a beautifully balanced marmalade bursting with fresh flavors. With just five simple ingredients and an hour of cooking time, you'll transform everyday produce into a glossy, spreadable treat perfect for toast, scones, or even as a glaze for meats. The recipe walks you through essential techniques like zesting, simmering, and achieving the perfect gel-like consistency. Whether you're a seasoned jam-maker or a beginner, this small-batch rhubarb marmalade is a must-try for preserving seasonal bounty.
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Recipe Information
Ingredients
- 500 grams rhubarb
- 2 large oranges
- 1 large lemon
- 450 grams white granulated sugar
- 250 milliliters water
Instructions
Wash the rhubarb thoroughly and cut it into 1/2-inch pieces. Set aside.
Wash the oranges and lemon. Using a vegetable peeler or sharp knife, remove the zest from both oranges and the lemon, being careful to avoid the white pith. Finely chop the zest.
Cut the oranges and lemon in half and squeeze out the juice. Remove any seeds and set the juice aside.
In a large, heavy-bottomed pot, add the chopped rhubarb, chopped zest, citrus juice, and water. Stir well to combine.
Bring the mixture to a boil over medium heat, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down.
Add the sugar to the pot and stir until it is fully dissolved.
Increase the heat to medium and bring the mixture back to a boil. Continue to cook, stirring frequently, for 40-45 minutes, or until the marmalade thickens and reaches your desired consistency. (To test for doneness, place a small spoonful on a chilled plate and let it sit for 1 minute. If it sets and doesn’t run, it’s ready.)
Once the marmalade is ready, remove it from the heat and let it cool for 5 minutes.
Carefully ladle the marmalade into sterilized jars, leaving about 1 cm of headspace. Seal with sterilized lids and let the jars cool at room temperature.
Store the marmalade in the refrigerator for up to 4 weeks or process the jars in a water bath for long-term storing.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 587.9 g | 214% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 554.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1882 mg | 40% | |
*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.
