Tuesday, July 5, 2011

Rhubarb Marmalade

In the middle of all the peach projects, I realized that I needed to use up our rhubarb while it was fresh. 

I heart rhurbarb. 

Mostly because I haven't killed any in Two Whole Years!

Yay me!

I made Rhubarb Marmalade with our rhubarb.   It was so good, that I made a second batch.

Rhubarb Marmalade

6 Cups rhubarb, chopped
6 Cups sugar
2 oranges
1/4 Cup crystallized ginger

Wash the oranges well and cut them in half.   Put the oranges and the ginger in the food processor and process the living haybales out of it.   [We say stuff like that in southern Indiana.   But not often.]

Put the rhubarb, orange juice/ginger goo, and sugar in a heavy pot and cook.   Stir often.   Let it get to a hard boil, then turn it down and simmer it for an hour.  

Ladle into clean, hot jars.   Process for canning.   [Pints and jelly jars 10 minutes.]


I like this recipe because it doesn't require any pectin.   If you like very thick marmalade, let it cook until it sheets off a cool spoon.   That will take more than an hour, especially if you've cut down the sugar...

and you can probably use less sugar, but I like my marmalade sweet.   Try a batch and see what you think. 

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

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