Zutaten für 30 Min Strawberry Rhubarb Marmalade
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Zubereitung von 30 Min Strawberry Rhubarb Marmalade
- Combine 4 cups chopped rhubarb, 2 cups chopped pineapple, and 4 cups sugar in a large, heavy-bottomed saucepan.
- Let the mixture stand for 30 minutes to allow the fruit to release its juices.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to a gentle simmer, stirring occasionally. Continue to simmer for 15 minutes, or until the marmalade has thickened slightly. A spoon drawn across the surface should leave a clear trail.
- Remove from heat and stir in one (3 ounce) small package of strawberry gelatin.
- Stir until the gelatin is completely dissolved.
- Carefully ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, and seal with lids.
- Process in a boiling water bath for 10 minutes (adjust time based on altitude – check a canning guide for specifics).
- Alternatively, for shorter-term storage (refrigerate within 24 hours), pour into clean sterilized jars, seal tightly, and refrigerate for up to 2 weeks.
- For longer-term freezer storage, cool the marmalade completely before transferring to freezer-safe containers or zip-top bags.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
95g
Fat
0g
Carbs
8g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Appetizers Condiments Etc Fruit American Easy Refrigerator Kid Friendly Low Fat Spring Freezer Stove Top Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Comfort Food Inexpensive Northeastern United States Low In Something Berries Strawberries Tropical Fruit Pineapple Taste Mood Equipment Number Of Servings
