Best Rhubarb Orange Marmalade Recipes

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RHUBARB-ORANGE MARMALADE



Rhubarb-Orange Marmalade image

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

Provided by Taste of Home

Time 2h10m

Yield 7 half-pints.

Number Of Ingredients 5

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

Steps:

  • 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.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

Make and share this Rhubarb and Orange Marmalade recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 4h

Yield 3 pints

Number Of Ingredients 5

2 quarts rhubarb
1 lemon
4 oranges
2 1/2 cups water
4 cups sugar

Steps:

  • Dice rhubarb.
  • Slice lemon and oranges paper thin.
  • Add water to the lemons and oranges.
  • Cook on low 30 minutes.
  • Add sugar and rhubarb.
  • Set aside for one hour.
  • Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
  • Pour into sterilized pint jars and seal.

PAM'S NAVEL ORANGE, CLEMENTINE AND RHUBARB MARMALADE



Pam's Navel Orange, Clementine and Rhubarb Marmalade image

I wanted to make some orange marmalade for my Christmas baskets, but thought I would try a unique combination. There are a lot of marmalade recipes but I decided to branch out and make up my own. Clementines are one of my favorite citrus and the navel oranges are so nice right now. And just because I had some of my home grown...

Provided by Pam Ellingson

Categories     Spreads

Time 3h

Number Of Ingredients 6

2 c orange rind, without pith, sliced into very thin strips
1 qt chopped orange pulp
1 1/2 qt water
1 c thinly sliced lemon, seeded
3 c rhubarb, cut into 1/4 to 1/2 inch sections
sugar per instructions in steps # 5 and 6

Steps:

  • 1. Prepare orange rind as follows: Wash navel oranges (about 4 or 5) and clementines (about 10-12 small ones). Using a sharp peeler, pare away only the zest of all the oranges and clementines. Reserve. Stacking several pieces of zest together, cut into very thin strips until you have 2 cups of finely sliced zest. Place the zest into a large saucepot or dutch oven. Add the water to the pot. (From this step, when I use the term oranges, I will mean both navel and clementine oranges.) NOTE: I have an OXO serrated peeler that was very effective at paring away only the rind/zest of both the orange types. I would suggest that you purchase one of these peelers as they are far superior to others and are razor sharp for ease of peeling any fruit or vegetable.
  • 2. For the lemon, slice off a thin piece of the ends of the lemon to expose the pulp. Cut in half lengthwise and then slice as thinly as possible with a sharp knife. Deseed the slices as you go and place the deseeded thin slices in the pot with orange peel and water.
  • 3. Cut the pith off of the "peeled" oranges completely. Remove any stringy inner parts (I find a pair of sharp kitchen scissors great for removing the stringy centers of the oranges) and chop oranges into about 1/2 inch chunks. Measure and add 4 cups to the pot.(it is ok if you have a little more or less)
  • 4. Turn on the burner to medium high and simmer the mixture for 5 minutes. Remove from heat, cover and let set for 12 to 18 hours in a cool spot. Figure your gelling point by placing your candy thermometer in a pot of boiling water, noting the temperature and adding 8° to obtain your gelling point. This compensates for altitudes over 1000 ft.
  • 5. Add cut up rhubarb to the pot and heat over medium high heat. Cook rapidly until the orange/lemon peel is tender. Remove from heat and measure the fruit and liquid into a pot large enough to hold the mixture plus sugar, that will not boil over when cooking.
  • 6. For each cup of fruit/liquid add one cup of sugar to the pot and stir to dissolve. Bring to a boil over high heat, stirring constantly.
  • 7. Continue boiling and stirring until the candy thermometer shows that you have reached the gelling point established in Step #4. If you prefer, you can use the plate test to determine if the mixture will gel. Pour a small amount of the mixture onto a chilled plate and place it back into the freezer until cool (room temp) If you drag your finger through the sample and it leaves a clean mark with the gel slowly flowing back to its original form, it is ready to process.
  • 8. Remove the marmalade from the heat and ladle into hot jars. Wipe rims and adjust two piece lids until finger tight.
  • 9. Process in a boiling water canner for 10 minutes or as per directions for your altitude. Remove jars from canner and place on towel lined countertop. When all jars have sealed, store in a cool dark place. Marmalades are sometimes slow to gel and may take up to 2 weeks to set up completely.

RHUBARB AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

From the standard early 1900-Norwegian cookbook by Henriette Schønberg-Erken, with a cinnamon twist. Easy to make, stores forever. Lovely as topping on bread with Brie cheese. You may add less sugar, it should not be too sweet. It's runny when it's finished, but will set nicely after it's cooled.

Provided by Ugly Duck

Categories     Vegetable

Time 2h20m

Yield 4 small jars

Number Of Ingredients 4

1 liter peeled and diced rhubarb
750 g brown sugar
3 -4 oranges, zest and pulp
2 -3 cinnamon sticks

Steps:

  • Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
  • Remove cinnamon sticks before pouring into sterilized glass jars and seal.

Nutrition Facts : Calories 785.4, Fat 0.4, SaturatedFat 0.1, Sodium 57.6, Carbohydrate 201.2, Fiber 4.7, Sugar 192.5, Protein 2.3

RHUBARB ORANGE MARMALADE



rhubarb orange marmalade image

this is so good on any kind of meat or fish or poultry mom made lots of this when i was a kid we even used it on toast and peanut butter sandwich u can make this using peppermint candies too this too is in Stevens Family Cookbook

Provided by Diane Eldridge

Categories     Jams & Jellies

Number Of Ingredients 3

5 c sliced rhubarb
5 c sugar
1 1/2 lb candy orange slices,cut in 1/3

Steps:

  • 1. combine all and let sit overnight hen put in lg pan bring to boil and bil for 12 minutes, stirring often turn stove off let cool to room temp fill freezer zip bags 2/3 full freeze

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