Best Pineapple Ginger Rhubarb Marmalade Recipes

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RHUBARB-PINEAPPLE CRISP



Rhubarb-Pineapple Crisp image

We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 cups sliced fresh or frozen rhubarb, thawed and drained
1 can (20 ounces) unsweetened pineapple tidbits, drained
1/2 cup sugar, divided
2 tablespoons plus 1/3 cup all-purpose flour, divided
1/3 cup quick-cooking oats
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup cold butter
Whipped cream, optional

Steps:

  • In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

Nutrition Facts :

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.

PINEAPPLE-RHUBARB JAM



Pineapple-Rhubarb Jam image

Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 7 half-pints.

Number Of Ingredients 5

5 cups sliced fresh or frozen rhubarb (about 12 stalks)
5 cups sugar
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/4 cup water
1 package (6 ounces) strawberry gelatin

Steps:

  • In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into 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. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB-PINEAPPLE JAM



Rhubarb-Pineapple Jam image

This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.

Provided by STARAJOY

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

Time 30m

Yield 56

Number Of Ingredients 4

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O®

Steps:

  • Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g

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 MARMALADE



Pineapple-Ginger Marmalade image

Categories     Candy     Ginger     Pineapple     Winter     Simmer     Boil

Yield makes about 5 cups (1.6 kg)

Number Of Ingredients 6

1 large pineapple, peeled, eyes removed, cored, and quartered
1 navel orange, preferably organic
10 cups (2.5 liters) water
5 cups (1 kg) sugar
6 tablespoons (3 ounces/85 g) chopped Candied Ginger (page 252)
1 tablespoon dark rum

Steps:

  • Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
  • Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
  • To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
  • Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The marmalade will keep for at least 6 months in the refrigerator.
  • the wrinkle test
  • The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
  • In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
  • If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

RHUBARB-ORANGE MARMALADE



Rhubarb-Orange Marmalade image

Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota

Provided by Taste of Home

Time 2h10m

Yield 7 half-pints.

Number Of Ingredients 5

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

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.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

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

PINEAPPLE RHUBARB MARMALADE



Pineapple Rhubarb Marmalade image

Provided by Kitchen Crew

Categories     Spreads

Number Of Ingredients 6

5 lb diced rhubarb
5 lb sugar
3 large pineapples
2 lemons
2 c chopped figs
4 c water

Steps:

  • 1. Sprinkle sugar over rhubarb.
  • 2. Pare and dice pineapple.
  • 3. Combine pineapple parings and water.
  • 4. Boil until liquid is reduced to 2 cups, then strain.
  • 5. Add grated rind and juice of lemons, and pineapples.
  • 6. Cook rhubarb and sugar until clear.
  • 7. Combine the two mixtures, then add figs.
  • 8. Simmer slowly, stirring constantly, until thick.

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

PINEAPPLE MARMALADE



Pineapple Marmalade image

This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.

Provided by Yoly

Time 1h25m

Yield 16

Number Of Ingredients 7

1 large fresh pineapple - peeled, cored, and sliced
½ cup pineapple juice
½ cup brown sugar
2 whole cloves
1 (4 inch) cinnamon stick
¼ cup lemon juice
1 tablespoon lemon zest

Steps:

  • Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  • Coarsely blend pineapple in a blender. Set aside.
  • Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
  • Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 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.

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