Ginger Rhubarb Marmalade
A vibrant, sweet and tangy marmalade blending tart rhubarb with zesty ginger, perfect for spreading on toast or as a flavorful gift during the season.
Ingredients
Instructions
- Add water to rhubarb and simmer until soft.
- Measure 3 cups of the rhubarb mixture into a large pan.
- Add sugar and ginger, then mix well.
- Bring to a rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat and add Certo.
- Stir and cool slightly.
- Put the marmalade into warm, clean jars and skim foam from the top.
- Add hot paraffin at once.
- Cool and allow to set.
Tips & Substitutions
Ensure your rhubarb is fresh and tender for the best flavor. If you prefer a spicier kick, consider adding a teaspoon of grated fresh ginger or using candied ginger instead of the powdered variety. You can also adjust the sugar content based on your sweetness preference. For a vibrant color, feel free to use a few more drops of red coloring, especially if you are making this for a special occasion.
Serving Suggestions
This ginger rhubarb marmalade is perfect as a spread on toast or scones for breakfast. It also pairs beautifully with cheeses for a delightful appetizer. Consider serving it with crackers and cream cheese for a quick snack. For a twist, try it as a topping on pancakes or ice cream. You can find more delicious recipes like Christmas Waldorf to complement your meals.
Storage & Reheating
Store the ginger rhubarb marmalade in sealed, sterilized jars in a cool, dark place. Once opened, keep it refrigerated and use within a few weeks. To reheat, simply spoon out what you need and warm it gently on the stove or in the microwave, stirring occasionally to maintain its smooth texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Rhubarb Marmalade contains roughly 169 calories, with 4g protein, 43g carbohydrates, and 1g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (28% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess liquid before cooking. This ensures that the marmalade sets properly and maintains the right consistency. Frozen rhubarb can be just as flavorful as fresh, making it a great option when fresh rhubarb is out of season.
How do I know when my marmalade is set?
To check if your marmalade is set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through the marmalade; if it holds its shape and doesn't run back together, it's ready. If not, continue boiling for another minute or two before testing again.
Can I adjust the sweetness of the marmalade?
Absolutely! You can reduce the sugar in the recipe, but be aware that this may affect the setting process. Consider using a sugar substitute designed for canning if you're looking for a lower-calorie option. Just ensure to follow the instructions on the substitute for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).