Enjoy delicious, rhubarb-orange marmalade (made without pectin) using fresh oranges and rhubarb. It’s a delicious spread for toast and biscuits, etc.
If you enjoy the flavor combination of rhubarb and oranges, then you’ll enjoy this recipe! This delicious rhubarb-orange marmalade is made using fresh oranges and rhubarb and is fairly simple because it requires NO PECTIN and only three ingredients to make some incredible tasting jam! It’s really DELICIOUS!
If you prefer a “not as chunky” JAM that uses Pectin to make this same flavor combo, be sure and check out my recipe for Rhubarb-Orange Jam, because that recipe utilizes a slightly different process for preparing the jam.
Here’s how to make and can yummy Orange-Rhubarb Marmalade for long term storage.
Scroll Down For A Pintable Recipe Card At The Bottom Of The Page
A Little Prep Work
Before beginning, prepare your water bath canner, jars and lids, according to canning and manufacturer guidelines. Place chopped rhubarb and granulated sugar into a large soup pot or Dutch oven and stir to combine.
Put two oranges (I cut them into chunks and remove any seeds) INCLUDING THE PEEL, into a food processor. Process the oranges until blended and have been “chopped” in very small pieces.
Preparing the Rhubarb-Orange Marmalade For Canning
Add the processed oranges to the rhubarb-sugar mixture in the Dutch oven or large soup pot. Bring the processed fruit mixture to a boil, stirring frequently so it doesn’t burn on the bottom of the pan.
Once the fruit begins boiling, turn down the heat to Low and simmer this mixture (uncovered) for about an hour, stirring quite frequently to prevent scorching.
Mash the rhubarb with a potato masher as it cooks to help break down the rhubarb. Cook the marmalade until mixture “sheets” from a very cold spoon (about an hour).
TIP: **You can find Information on the “sheeting” process in the NOTES section of the printable recipe card at the bottom of the page.
Once the marmalade is done cooking, and the gel stage has been reached, remove the pan from the stove. If any foam has appeared on the surface of the jam, remove it with a spoon and discard it.
Time To Fill the Jars
Carefully ladle the hot rhubarb-orange marmalade into your prepared hot canning jars, being sure to leave a ¼” headspace in each jar.
Remove any air bubbles and adjust the headspace in the jars, if necessary, by adding or removing jam to reach the correct amount of headspace.
Wipe the jar rims clean with a wet cloth or paper towel to remove spills to ensure a good seal. Place the prepared flat lids on the jars and add the screw bands, making sure to tighten them to fingertip tight.
Processing Jars Of Rhubarb-Orange Marmalade
Place the filled canning jars onto a canning rack in simmering water in a water bath canner. Make sure the jars are completely covered with hot water by at least an inch above the top of jars.
Bring the simmering water to a boil. Once the water has reached a gently rolling boil, start the timer and process the jars for 10 minutes. When done, turn off the heat and let the jars sit for a couple minutes before removing them from the water.
Carefully remove the HOT jars to a dish towel on countertop once they have been processed for 10 minutes. Do not place the HOT jars directly onto a kitchen counter, because temperature variations can cause the jars to crack. Put them on dish towels on the counter to absorb some of the heat.
Let the jars cool completely (undisturbed) for 12-24 hours. Wipe the jars clean, then add a label and they are ready for long-term storage. I check to make all jars have sealed and then gently remove the screw bands before storing the jars.
This recipe makes approximately 7- 8 half-pint jars or 4-pint sized jars of rhubarb-orange marmalade. The processing time is the same for both types of jars.
I love to make jams and marmalades to sample throughout the year OR to tuck into a gift basket for a friend when they least expect it! This Rhubarb-Orange Marmalade is delicious, and I really trust you’re going to like it, too!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking for More JAM Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious jam recipes you might want to check out, including:
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: http://www.tasteofhome.com/recipes/rhubarb-marmalade/
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 6 cups fresh rhubarb , chopped (See NOTES section for info on using frozen rhubarb)
- 6 cups sugar
- 2 medium oranges (including peel), cut into chunks
- Place the chopped rhubarb and sugar into a large Dutch oven or soup pot.
- Place the orange chunks (yes, peel included!) into a food processor. Process the oranges until small pieces are left. Add the orange pieces to the rhubarb/sugar mixture in the Dutch oven. Stir well, to combine.
- Bring mixture to a full boil, then reduce heat to a simmer. Cook, uncovered for about 1 hour, stirring quite often (to prevent burning on bottom of pot). When done the marmalade should "sheet" off of a spoon. (See NOTES section for explanation of process).
- While marmalade is cooking, prepare water bath canner, canning jars and lids, according to manufacturer and USDA canning instructions.
- Remove the marmalade and pan from the heat. Skim any foam off the top of the marmalade and discard. Ladle the hot marmalade into prepared and heated pint jars. Leave 1/4 inch headspace in each jar. Remove any air bubbles, and adjust the headspace by adding or removing marmalade. Wipe the lids of each jar well with a damp towel to ensure a good seal. Place the heated flat lid onto each jar, then screw on the jar band until it is fingertip-tight.
- Carefully place hot jars into simmering water in the canner. Make sure jars are completely covered with hot water by at least an inch. Bring water in canner to a full boil; process jars for 10 minutes.
If using frozen rhubarb... measure frozen, then thaw. Drain in colander-don't press juice out
Processing time is for 1,000 feet of altitude and lower. Be sure to add a minute of processing time for each 1,000 feet higher in altitude you are.
"Sheeting process": Dip a very cold metal spoon into hot marmalade. Lift up spoon; hold it horizontally. The syrup will run off the edge of spoon. As it cooks, the syrup will usually run off in drops, two at a time. Keep cooking. Once jam has cooked enough that the drops mix together and "sheet" (blob together in solid sheet) off a very cold spoon, you've reached the gel stage.
Here’s one more to pin on your Pinterest boards!
I have been making this for years now. It’s so good. We always have a big jar in the fridge. Thanks for a great recipe.
Good afternoon, Maura… thanks for your note! We enjoy it too, and I also currently have a jar in our fridge. Have a great rest of the day.
i make a strawberry/rubarb jab-you can also use other fruit’
4 cups rhubarb-fresh or frozen-do not thaw-4 cups fruit. add 1 1/2 cups sugar bring to a boil-add 1 pkt of low sugar pectin-bring back to a full boil-boil 1 min. remove from heat add 1 3 oz. pkt. of strawberry jello.let stand 10 min. then put in jars-process 10 min. in water bath. other fruits match with their jello or use lemon or orange jello. you can make this in the winter with frozen fruit-do not t thaw or add liquid.
Oh, my, this is some seriously good marmalade! I followed your recipe exactly and highly recommend it! My rhubarb was totally green, and I worried it would turn out ugly, but it’s a pretty color in the end!
Good morning, Debra! So happy it turned out wonderful, and am glad you enjoyed it. Thank you for taking time to write, and have a great day!
This is the most delicious jam/marmalade I’ve tasted. My friends enjoy a jar also. Some even eat the whole 1/2 pint like desert.
Thank you for sharing this wonderful recipe.