Rhubarb Marmalade

Capture the vibrant tang of spring with this homemade Rhubarb Marmalade, a delightful twist on a classic preserve. This easy recipe combines the tartness of rhubarb with the citrusy brightness of oranges and lemon, creating a beautifully balanced marmalade bursting with fresh flavors. With just five simple ingredients and an hour of cooking time, you'll transform everyday produce into a glossy, spreadable treat perfect for toast, scones, or even as a glaze for meats. The recipe walks you through essential techniques like zesting, simmering, and achieving the perfect gel-like consistency. Whether you're a seasoned jam-maker or a beginner, this small-batch rhubarb marmalade is a must-try for preserving seasonal bounty.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 2

Ingredients

• 500 grams rhubarb
• 2 large oranges
• 1 large lemon
• 450 grams white granulated sugar
• 250 milliliters water

Directions

Step 1

Wash the rhubarb thoroughly and cut it into 1/2-inch pieces. Set aside.

Step 2

Wash the oranges and lemon. Using a vegetable peeler or sharp knife, remove the zest from both oranges and the lemon, being careful to avoid the white pith. Finely chop the zest.

Step 3

Cut the oranges and lemon in half and squeeze out the juice. Remove any seeds and set the juice aside.

Step 4

In a large, heavy-bottomed pot, add the chopped rhubarb, chopped zest, citrus juice, and water. Stir well to combine.

Step 5

Bring the mixture to a boil over medium heat, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down.

Step 6

Add the sugar to the pot and stir until it is fully dissolved.

Step 7

Increase the heat to medium and bring the mixture back to a boil. Continue to cook, stirring frequently, for 40-45 minutes, or until the marmalade thickens and reaches your desired consistency. (To test for doneness, place a small spoonful on a chilled plate and let it sit for 1 minute. If it sets and doesn’t run, it’s ready.)

Step 8

Once the marmalade is ready, remove it from the heat and let it cool for 5 minutes.

Step 9

Carefully ladle the marmalade into sterilized jars, leaving about 1 cm of headspace. Seal with sterilized lids and let the jars cool at room temperature.

Step 10

Store the marmalade in the refrigerator for up to 4 weeks or process the jars in a water bath for long-term storing.

Nutrition Facts

Serving size	1641.6 grams (1641.6g)

Amount per serving	% Daily Value*
Calories	2370

Total Fat 3.30g	4%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 37mg	2%
Total Carbohydrate 587.90g	214%
Dietary Fiber 18.10g	65%
Total Sugars 554.10g
Protein 8.20g	16%

Vitamin D 0IU	0%
Calcium 561mg	43%
Iron 2mg	12%
Potassium 1882mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.2%

Protein: 1.4%

Carbs: 97.4%