Rhubarb Raspberry Marmalade
Capture the vibrant taste of summer with this homemade Rhubarb Raspberry Marmalade, a perfect blend of tangy rhubarb, sweet raspberries, and citrusy orange zest. With just six simple ingredients, including a splash of fresh orange and lemon juice for a zesty twist, this small-batch marmalade is easy to make and bursting with flavor. The recipe combines the natural tartness of rhubarb with the sweetness of ripe raspberries, simmered to a luscious, jammy consistency in just under an hour. Ideal for spreading on toast, pairing with cheese, or even as a topping for desserts, this marmalade is a versatile and vibrant addition to your pantry. Homemade and preservative-free, it’s a delightful way to savor seasonal fruit while impressing your taste buds and guests alike!
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Recipe Information
Ingredients
- 500 grams rhubarb
- 250 grams raspberries
- 1 tablespoon orange zest
- 120 milliliters orange juice
- 400 grams granulated sugar
- 2 tablespoons lemon juice
Instructions
Rinse the rhubarb thoroughly under cold water and pat dry. Trim the ends and slice the rhubarb into small 1/2-inch pieces.
In a large saucepan or pot, combine the rhubarb, raspberries, orange zest, and orange juice. Stir to mix evenly.
Place the saucepan on medium heat and cook the mixture, stirring occasionally, until the rhubarb begins to soften and break down, about 10 minutes.
Add the granulated sugar and lemon juice to the mixture. Stir well until the sugar dissolves completely.
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the marmalade thickens, approximately 25-30 minutes.
To test the marmalade's consistency, place a small spoonful onto a chilled plate. Let it cool for a minute and gently push it with your finger. If it wrinkles slightly, it is ready. If not, continue cooking and testing every 5 minutes.
Once the desired consistency is reached, remove the pot from heat and allow the marmalade to cool slightly for about 5 minutes.
Carefully ladle the warm marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly with lids.
Let the jars cool completely at room temperature before storing them in the refrigerator. Consume within 2-3 weeks, or process the jars in a water bath to extend shelf life.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 123.6 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 460 mg | 10% | |
*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.
