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Rhubarb-Orange Marmalade
Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins
 
You will enjoy this thick, delicious, rhubarb-orange marmalade (made without pectin) using fresh oranges and rhubarb. Delicious spread for toast, biscuits, etc.
Category: Jam / Canning and Preserving
Cuisine: American
Keyword: rhubarb orange marmalade
Servings: 8 half-pints (approx)
Calories Per Serving: 38 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
Instructions
  1. Place the chopped rhubarb and sugar into a large Dutch oven or soup pot.
  2. 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.
  3. 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).
  4. While marmalade is cooking, prepare water bath canner, canning jars and lids, according to manufacturer and USDA canning instructions.
  5. 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.
  6. 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.
Recipe Notes

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.

Nutrition Facts
Rhubarb-Orange Marmalade
Amount Per Serving (1 Tablespoon)
Calories 38
% Daily Value*
Potassium 20mg1%
Carbohydrates 9g3%
Sugar 9g10%
Vitamin A 10IU0%
Vitamin C 1.6mg2%
Calcium 6mg1%
* Percent Daily Values are based on a 2000 calorie diet.