Best Rhubarb Ginger Marmalade Recipes

Rhubarb, Ginger Marmalade image

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.

Pineapple Ginger Rhubarb Marmalade image

Provided by Sherry Blizzard

Time 1h

Number Of Ingredients 7

1 qt rhubarb, cut into 1" dice
1 - 20 oz. can(s) unsweetend pineapple, drained (save the juice if baking a cake)
1 orange, peeled, seeded, skinned and cut into thin strips
1 zest of one orange
1/2 lemon juice, fresh
1 tsp ginger, zested
4 c sugar

Steps:

1. Here are the ingredients you will need.
2. Start by zesting one orange. Then skin the orange slices and cut into thin strips.
3. Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
4. Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
5. To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
6. Cook marmalade until juices are clear (about 30 minutes.)
7. Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.