Rhubarb Raspberry Marmalade
Capture the vibrant taste of summer with this homemade Rhubarb Raspberry Marmalade, a perfect blend of tangy rhubarb, sweet raspberries, and citrusy orange zest. With just six simple ingredients, including a splash of fresh orange and lemon juice for a zesty twist, this small-batch marmalade is easy to make and bursting with flavor. The recipe combines the natural tartness of rhubarb with the sweetness of ripe raspberries, simmered to a luscious, jammy consistency in just under an hour. Ideal for spreading on toast, pairing with cheese, or even as a topping for desserts, this marmalade is a versatile and vibrant addition to your pantry. Homemade and preservative-free, it’s a delightful way to savor seasonal fruit while impressing your taste buds and guests alike!
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Ingredients
- 500 grams rhubarb
- 250 grams raspberries
- 1 tablespoon orange zest
- 120 milliliters orange juice
- 400 grams granulated sugar
- 2 tablespoons lemon juice
Directions
Step 1
Rinse the rhubarb thoroughly under cold water and pat dry. Trim the ends and slice the rhubarb into small 1/2-inch pieces.
Step 2
In a large saucepan or pot, combine the rhubarb, raspberries, orange zest, and orange juice. Stir to mix evenly.
Step 3
Place the saucepan on medium heat and cook the mixture, stirring occasionally, until the rhubarb begins to soften and break down, about 10 minutes.
Step 4
Add the granulated sugar and lemon juice to the mixture. Stir well until the sugar dissolves completely.
Step 5
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the marmalade thickens, approximately 25-30 minutes.
Step 6
To test the marmalade's consistency, place a small spoonful onto a chilled plate. Let it cool for a minute and gently push it with your finger. If it wrinkles slightly, it is ready. If not, continue cooking and testing every 5 minutes.
Step 7
Once the desired consistency is reached, remove the pot from heat and allow the marmalade to cool slightly for about 5 minutes.
Step 8
Carefully ladle the warm marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly with lids.
Step 9
Let the jars cool completely at room temperature before storing them in the refrigerator. Consume within 2-3 weeks, or process the jars in a water bath to extend shelf life.
Nutrition Facts
| Serving size | 1315 grams (1315.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2092 |
| Total Fat 3.50g | 4% |
| Saturated Fat 0.30g | 2% |
| Polyunsaturated Fat 1.40g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Total Carbohydrate 533.30g | 194% |
| Dietary Fiber 26.20g | 94% |
| Total Sugars 494.00g | |
| Protein 8.40g | 17% |
| Vitamin D 0IU | 0% |
| Calcium 450mg | 35% |
| Iron 3mg | 17% |
| Potassium 1826mg | 39% |
Source of Calories