Rhubarb Orange Jelly Recipes

RHUBARB-ORANGE MARMALADE

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.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

ORANGE-RHUBARB-CARDAMOM JAM

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Tumble rhubarb, orange segments, and orange zest into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, and cardamom in a small bowl, then stir into pot until combined.
• Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

RHUBARB ORANGE JELLY

Steps:

• Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
• Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
• Mash any chunks with a potato masher or immersion blender.
• Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
• If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
• Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
• Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
• Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
• Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
• Boil in boiling water canner for 10 minutes.

TIPSY RHUBARB & BLOOD ORANGE JELLY

Steps:

• For the jelly, mix the blood orange juice, sugar and ginger together in a large saucepan over a medium heat for 5-10 mins until the sugar has dissolved. Add the rhubarb and poach it gently for 3-4 mins or until tender, being careful not to overcook, then remove from the heat. Skim off any foam, then stir in the Campari.
• Soak the gelatine in cold water for 5 mins and squeeze dry. Add to the blood orange liquid, stirring to dissolve. Brush the inside of 6 x 150ml dariole moulds (see tip, below) with cold water so that they are just damp.
• Lift the rhubarb out of the pan with a slotted spoon and divide two-thirds of it between the darioles. Pour the liquid over. Set aside the rest of the rhubarb and chill until needed. Allow the jellies to cool, then put in the fridge for at least 6 hrs or overnight until set.
• To make the custard, set a large bowl over iced water. Combine the cream, sugar and vanilla in a large saucepan and bring to the boil. Briefly whisk the egg yolks in another bowl, then whisk in a third of the hot cream mixture. Don't let it froth up, just make sure that everything combines smoothly.
• Pour this egg mixture back into the rest of the boiling cream, stirring all the time, until the custard is quite thick. Pour it into the bowl over iced water in order to prevent it overheating and curdling. Cover the surface with cling film to prevent a skin forming, then leave to cool. Chill until needed.
• To serve, pour a puddle of custard on 6 plates. Dip each dariole in hot water for a few secs, then turn out onto the custard. Top each jelly with a few poached rhubarb slices, and serve with the shortbread biscuits and any extra custard.

RHUBARB JELLY

Steps:

• Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
• Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
• Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
• Pour the rhubarb juice back into a saucepan and bring it to a boil.
• For a full sugar recipe, add the pectin and sugar into the boiling juice.
• If using Pomona's pectin, add the calcium water to the rhubarb juice and then mix the powdered pectin with the sugar separately, then add the sugar to the boiling juice.
• Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
• Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
• Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.

RHUBARB JELLY

Steps:

• Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.