Rhubarb Orange Marmalade

Prep Time: 20 minutes

Cook Time: 45–60 minutes

Cooling & Setting Time: 6–12 hours

Total Time: ~7–13 hours

Yields: About 5 half-pint jars

Difficulty: Moderate

Cuisine: British-American

Category: Preserves, Jam, Marmalade

Introduction

Rhubarb Orange Marmalade is a citrusy twist on a traditional preserve. Marrying the tartness of rhubarb with the bitter-sweet brightness of oranges, this marmalade brings a burst of sunshine to your morning toast, yogurt, cheese boards, and glazes.

Unlike traditional marmalades made solely from citrus peels and pulp, this version uses rhubarb for a smooth, jammy texture, while orange zest and segments bring structure and flavor complexity. The result is sweet-tart with just a hint of bitterness—balanced and aromatic.

Whether you’re a seasoned home canner or a beginner experimenting with small-batch jams, this recipe is simple, satisfying, and perfect for capturing early summer in a jar.

Ingredients

Main Ingredients:

• 4 cups fresh rhubarb, chopped (about 1 lb)

• 2 large navel oranges

• 1 lemon, juiced

• 1 tbsp orange zest (from the navel oranges)

• 3 ½ cups granulated sugar (adjust to taste)

• ½ cup water

• 1 pouch (3 oz) liquid pectin or 2 tbsp powdered pectin (optional, for quicker set)

Note: Rhubarb is naturally low in pectin, so adding commercial pectin helps ensure a firm set. You can also cook it longer for a more traditional, pectin-free marmalade texture.

Flavor Add-In Options (Optional):

• ½ tsp ground ginger

• 1 cinnamon stick (remove before jarring)

• 1 vanilla bean or ½ tsp vanilla extract

• A splash of Grand Marnier or orange liqueur (added at the end)

Instructions

Step 1: Prep the Fruit

1. Rhubarb: Rinse and trim the rhubarb stalks. Slice into ½-inch pieces. If stalks are thick, cut lengthwise first.

2. Oranges: Zest both oranges, then segment them by slicing away the peel and pith. Cut between membranes to remove clean segments and chop roughly.

3. Juice the lemon and set aside.

Step 2: Cook the Fruit Base

1. In a large, heavy-bottomed pot, combine rhubarb, chopped oranges, orange zest, and water.

2. Bring to a boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring often, until the rhubarb breaks down and oranges soften.

Step 3: Add Sugar and Lemon Juice

1. Stir in the sugar and lemon juice. The mixture will become glossy and more liquid.

2. Simmer gently for another 15–20 minutes, stirring often to prevent sticking.

Optional Add-Ins: Now is the time to add spices like ginger, cinnamon, or vanilla.

Step 4: Add Pectin (Optional)

1. If using liquid pectin, stir it in and return to a rolling boil for 1–2 minutes.

2. If using powdered pectin, mix it with a few tablespoons of sugar before adding to avoid clumping.

3. Continue cooking for another 5–10 minutes, or until the marmalade reaches the gel stage.

How to Test for Set:

• Freezer plate test: Place a spoonful on a chilled plate. Let sit 1 minute. Run your finger through it — if it wrinkles, it’s ready.

• Thermometer test: Marmalade gels around 220°F (104°C) at sea level.

If it hasn’t reached set, continue simmering and test again every 5 minutes.

Step 5: Jar the Marmalade

1. Remove the pot from heat. Let the bubbles subside.

2. Pour into sterilized half-pint jars, leaving ¼-inch headspace.

3. Wipe rims clean, seal with lids and rings.

Step 6: Process (Optional for Long-Term Storage)

1. Process jars in a boiling water bath for 10 minutes (adjust for altitude).

2. Remove and let cool for 12–24 hours. Check seals before storing.

If you’re making a refrigerator batch and plan to consume within 3 weeks, you can skip water bath processing.

How to Use Rhubarb Orange Marmalade

• Spread on toast, muffins, scones, or biscuits

• Swirl into yogurt or oatmeal

• Use as a glaze for pork, ham, or roasted vegetables

• Spoon onto goat cheese or Brie on crackers

• Fold into whipped cream for an easy dessert topping

Nutrition (Per Tablespoon – Approximate)

Note: Rhubarb is low-calorie, but sugar contributes the majority of the calories in marmalade.