How to Make Delicious Rhubarb Orange Marmalade from Scratch
1.4 هزار بار بازدید -
2 ماه پیش
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In this step-by-step tutorial, learn
In this step-by-step tutorial, learn how to create the perfect blend of tangy and sweet with homemade Rhubarb Orange Marmalade! Follow along as we combine fresh rhubarb and zesty oranges to craft a delightful spread bursting with flavor. From prepping the ingredients to mastering the canning process, this video has everything you need to create your own batch of delicious marmalade right in your own kitchen. Get ready to elevate your breakfast toast or add a gourmet touch to your favorite recipes with this irresistible homemade treat!
Rhubarb Orange Marmalade
Ingredients
6 cups fresh rhubarb , chopped
6 cups sugar
2 naval oranges (including peel), cut into chunks
Instructions
Place the chopped rhubarb and sugar into a large Dutch oven or soup pot.
Place the orange chunks (yes, peel included!) into a food processor. Process the oranges until small pieces are left. Add the orange pieces to the rhubarb/sugar mixture in the Dutch oven. Stir well, to combine.
Bring mixture to a full boil, then reduce heat to a simmer. Cook, uncovered for about 1 hour, stirring quite often (to prevent burning on bottom of pot). When done it should pass the ‘plate test’.
While marmalade is cooking, prepare water bath canner, canning jars and lids, according to manufacturer and USDA canning instructions.
Remove the marmalade and pan from the heat. Skim any foam off the top of the marmalade and discard. Ladle the hot marmalade into prepared and heated pint jars. Leave 1/4 inch headspace in each jar. Remove any air bubbles, and adjust the headspace by adding or removing marmalade. Wipe the lids of each jar well with a damp towel to ensure a good seal. Place the heated flat lid onto each jar, then screw on the jar band until it is fingertip-tight.
Carefully place hot jars into simmering water in the canner. Make sure jars are completely covered with hot water by at least an inch. Bring water in canner to a full boil; process jars for 10 minutes.
Rhubarb Orange Marmalade
Ingredients
6 cups fresh rhubarb , chopped
6 cups sugar
2 naval oranges (including peel), cut into chunks
Instructions
Place the chopped rhubarb and sugar into a large Dutch oven or soup pot.
Place the orange chunks (yes, peel included!) into a food processor. Process the oranges until small pieces are left. Add the orange pieces to the rhubarb/sugar mixture in the Dutch oven. Stir well, to combine.
Bring mixture to a full boil, then reduce heat to a simmer. Cook, uncovered for about 1 hour, stirring quite often (to prevent burning on bottom of pot). When done it should pass the ‘plate test’.
While marmalade is cooking, prepare water bath canner, canning jars and lids, according to manufacturer and USDA canning instructions.
Remove the marmalade and pan from the heat. Skim any foam off the top of the marmalade and discard. Ladle the hot marmalade into prepared and heated pint jars. Leave 1/4 inch headspace in each jar. Remove any air bubbles, and adjust the headspace by adding or removing marmalade. Wipe the lids of each jar well with a damp towel to ensure a good seal. Place the heated flat lid onto each jar, then screw on the jar band until it is fingertip-tight.
Carefully place hot jars into simmering water in the canner. Make sure jars are completely covered with hot water by at least an inch. Bring water in canner to a full boil; process jars for 10 minutes.
2 ماه پیش
در تاریخ 1403/02/27 منتشر شده
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