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Rhubarb Marmalade

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• About 2-1/4 pounds rhubarb, cut into 1/2-inch pieces (to measure 8 cups)
  
• 4-1/2 cups granulated sugar
  
• 2 oranges
  
• 1 lemon
  
• 1/2 teaspoon butter (optional; helps reduce foaming)
  
• 1/4 cup finely chopped candied ginger
  






Instructions



1. In non-aluminum bowl, combine the rhubarb with the sugar. Cover and let stand overnight at room temperature.
   
   
2. Remove the zest (outer peel) from the oranges and lemon. The easiest way to do this is with a zester. Working from stem to blossom end, glide the zester down the side of the fruit. Use a light pressure to remove several thin strips of peel at a time. If you don't have a zester, use a sharp paring knife to carefully cut only the colored part of the peel from the fruit. A swivel-bladed vegetable peeler may also be used to remove the zest. Be sure and remove all of the white pithy membrane from the back of the peel, otherwise it will make the marmalade taste slightly bitter. Slice the peel into very thin strips of an even width no more than 1/8-inch wide. Place the zest pieces in a small pot, cover with cold water and bring to a boil. Simmer for 10 to 15 minutes, or until tender; drain and set aside.
   
   
3. Remove the white pith layer from the oranges and lemons. The easiest way to do this is to cut a slice off the top and bottom of each piece of fruit. Stand the fruit, bottom-side down, on a stable cutting board. Using a sharp knife and starting at the top, cut the remaining white pith and the membrane just beneath it from the fruit in strips. Be careful not to cut away too much of the fruit. Finely chop the prepared fruit and remove any seeds.
   
   
4. Place the prepared oranges and lemon in a heavy pot, along with the rhubarb and sugar mixture, and the butter. Bring the mixture to a full rolling boil over medium high heat, stirring frequently. Reduce the heat to a slow boil and continue simmering, stirring frequently, until the mixture has reached the jelly stage (220 degrees from sea level up to 1,000 feet; 216 degrees at 2,000 feet; or 214 degrees at 3,000 feet), stirring constantly, about 8 minutes to 10 minutes. Remove from heat, add ginger and rind. Let sit for about 2 minutes, then skim off any foam that has accumulated.
   
   
5. Have 7 half-pint canning jars washed and ready for filling when the marmalade is through cooking. Prepare canning lids as manufacturer directs. While it is still hot, ladle into one clean and hot canning jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes. (At 1,000 to 3,000 feet, process for 15 minutes.)
   
   Makes about 7 half-pints.