Rhubarb Marmalade
Rhubarb marmalade offers a delightful balance of tartness and sweetness, with vibrant citrus notes from lemon and orange. Perfect for spreading on toast or serving with cheeses, this preserve suits breakfast tables and brunch gatherings, adding a fresh, tangy flavor to your seasonal spreads.
Ingredients
Instructions
- Combine the lemon juice, orange juice, and water with the coarsely chopped rhubarb in a large pot.
- Bring the mixture to a boil and add the fruit pectin, stirring until the pectin is fully dissolved.
- Add the sugar to the boiling mixture and stir well.
- Boil gently for 5 minutes, maintaining a steady simmer.
- Pour the hot marmalade into sterilized jars and seal.
Tips & Substitutions
For a thicker marmalade, allow it to boil slightly longer until it reaches your desired consistency. If rhubarb is not in season, feel free to substitute with fresh strawberries or raspberries. Always remember to sterilize your jars properly to ensure the marmalade stays fresh longer.
Serving Suggestions
This rhubarb marmalade is delightful spread on toast or served with scones for breakfast. It also pairs beautifully with Elva Sorenson'S Almond Drink(Russian Tea) for an afternoon treat. For a creative twist, try using it as a topping for yogurt or ice cream.
Storage & Reheating
Store the sealed jars of rhubarb marmalade in a cool, dark place. Once opened, keep it in the refrigerator and consume within a few weeks. To reheat, gently warm the marmalade in a saucepan over low heat until it reaches a spreadable consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Marmalade contains roughly 551 calories, with 10g protein, 139g carbohydrates, and 2g fat. It is an excellent source of iron (210% of the Daily Value), vitamin C (91% of the Daily Value), and potassium (77% of the Daily Value), and a good source of protein.
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. Just thaw it and drain any excess liquid before adding it to the pot. This will help maintain the correct consistency of the marmalade.
How long will the marmalade last once opened?
Once opened, this rhubarb marmalade can last about 2 to 3 weeks in the refrigerator. Ensure that you use a clean utensil each time to avoid contamination.
Can I reduce the sugar in this recipe?
Reducing sugar in marmalade can affect its preservation and set. If you wish to decrease sugar, consider using a low-sugar fruit pectin and follow the package instructions 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).