Rhubarb Ginger Marmalade Recipes

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RHUBARB MARMALADE



Rhubarb Marmalade image

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the berry jams and jellies. -Leo Nerbonne, Delta Juction, Alaska

Provided by Taste of Home

Time 1h25m

Yield about 8 half-pints.

Number Of Ingredients 3

6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges

Steps:

  • Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot 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 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB MARMALADE



Rhubarb Marmalade image

Rhubarb makes a delicious marmalade with the addition of lemon and orange. The marmalade is made with the addition of pectin.

Provided by Diana Rattray

Categories     Jam / Jelly     Condiment

Time 30m

Number Of Ingredients 5

1 1/2 pounds rhubarb stalks (trimmed and washed; about 5 to 6 cups thinly sliced)
1 large orange
1 medium lemon
7 1/2 cups sugar
2 (3-ounce) pouches liquid fruit pectin

Steps:

  • Gather the ingredients.
  • Fill a boiling water bath canner about half full and bring to a boil; reduce heat to low.
  • Wash and boil jars (may do this in the canning kettle water) for 10 minutes to sterilize. Keep the jars in the hot water until you're ready to fill them. Heat water in a saucepan to just a simmer, then turn to low, add flat jar lids, and keep them hot.
  • Slice rhubarb very thinly and put in a large nonreactive kettle.
  • With a vegetable peeler, peel the thin outer rind from the orange and lemon. Slice into strips and add to the rhubarb mixture.
  • Peel away the outer white pith from the orange and lemon, then chop the fruits into very small chunks. Discard any seeds and tough membrane.
  • Put the chopped fruit in the kettle with the rhubarb. Add sugar to the kettle and cook slowly, stirring, over medium-low heat until sugar is dissolved.
  • Increase heat to high and bring to a full boil which can't be stirred down. Continue boiling, stirring, for 2 minutes.
  • Add the pectin immediately and bring back to a boil. Boil for 1 minute longer, stirring constantly.
  • Skim foam from the top, if desired, then ladle the hot fruit mixture into jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth. Using tongs or a lid-lifting magnet, lift the flat lids from the hot water and place on the jars. Screw on the jar rings firmly but do not over-tighten.
  • Put jars on the rack in the canner and add water so it comes to at least 1-inch above the jars. Bring to a full boil. Cover and boil for 5 minutes.
  • Spread the jam on your English muffins, biscuits, or toast. You Might Also Like Simple Baked Rhubarb​ Rhubarb Betty​ Peach Cobbler Preserves Recipe

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 12 g, Fat 0 g, ServingSize 4 Pints (128 Servings), UnsaturatedFat 0 g

PINEAPPLE GINGER RHUBARB MARMALADE



Pineapple Ginger Rhubarb Marmalade image

What to do with all that rhubarb! Make this wonderful marmalade. The original recipe came from a handout from my local Cooperative Extension Office. Since I had a lot of frozen ginger, I decided to add in a few fine-gratings and it took this marmalade to whole new level. Envision this marmalade served over an orange cake or...

Provided by Sherry Blizzard

Categories     Fruit Sauces

Time 1h

Number Of Ingredients 7

1 qt rhubarb, cut into 1" dice
1 - 20 oz. can(s) unsweetend pineapple, drained (save the juice if baking a cake)
1 orange, peeled, seeded, skinned and cut into thin strips
1 zest of one orange
1/2 lemon juice, fresh
1 tsp ginger, zested
4 c sugar

Steps:

  • 1. Here are the ingredients you will need.
  • 2. Start by zesting one orange. Then skin the orange slices and cut into thin strips.
  • 3. Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
  • 4. Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
  • 5. To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
  • 6. Cook marmalade until juices are clear (about 30 minutes.)
  • 7. Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.

GINGER MARMALADE



Ginger Marmalade image

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

Steps:

  • Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
  • When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
  • Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

RHUBARB GINGER JAM



Rhubarb Ginger Jam image

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

Provided by Can_It_Rachael

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h15m

Yield 15

Number Of Ingredients 5

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

Steps:

  • Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g

RHUBARB, GINGER MARMALADE



Rhubarb, Ginger Marmalade image

I got this off the net a long time ago. Source: The rhubarb Compendium. It's very good--I make it every year.

Provided by NoraMarie

Categories     < 4 Hours

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 5

8 cups rhubarb
2 oranges
4 1/2 cups sugar
1 lemon
1/4 cup finely chopped preserved gingerroot (candied)

Steps:

  • In heavy saucepan or metal bowl, mix rhubarb and sugar.
  • Let stand all night or all day.
  • Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
  • Drain and set aside.
  • Remove pith from oranges and lemon and chop pulp, add to rhubarb.
  • Bring to full rolling boil.
  • Reduce heat and cook about 10 minutes, until jam stage is reached.
  • Remove from heat and add ginger and rind.
  • Stir 5 minutes, skim foam.
  • Pour in sterile hot jars, put hot lids on and screw tight.
  • Makes 7 cups.

GOLDEN RHUBARB MARMALADE



Golden Rhubarb Marmalade image

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

Provided by Suzie_Q

Categories     Jellies

Time 1h10m

Yield 10 hlaf pints, 5 serving(s)

Number Of Ingredients 4

8 cups chopped fresh rhubarb
10 cups granulated sugar
3 oranges, put through food grinder
1 lemon, put through food grinder

Steps:

  • Combine all ingredients in large bowl. Stir. Cover and let stand overnight on counter.
  • Turn into a large pot; bring to a boil on medium-high heat, stirring often.
  • Boil for 30 minutes.
  • Cool a small spoonful to room temperature on a chilled saucer to see if it jells.
  • When jelly stage is reached, pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes,.

RHUBARB MARMALADE



Rhubarb Marmalade image

Categories     Condiment/Spread     Fruit     Vegetable     Vegetarian     Low Sodium     Summer     Vegan     Edible Gift     Rhubarb     House & Garden

Yield Makes about 5 8-ounce glasses

Number Of Ingredients 4

2 pounds tender young rhubarb
grated rind of 2 lemons
4 cups sugar
juice of 2 lemons

Steps:

  • Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.

RHUBARB & GINGER JAM



Rhubarb & ginger jam image

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Provided by Good Food team

Categories     Afternoon tea, Condiment

Time 2h35m

Yield Makes 4 x 450g jars

Number Of Ingredients 5

1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled

Steps:

  • Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
  • Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
  • Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
  • To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
  • Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar

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