Ingredientes para Rhubarb Ginger Marmalade
- 4 cups chopped rhubarb
- 2 oranges, zested and rind finely chopped
- 4 cups granulated sugar
- 1 lemon, zested and rind finely chopped
- Preserved Gingerroot
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rhubarb Ginger Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Rhubarb Ginger Marmalade
- Combine 4 cups chopped rhubarb and 4 cups sugar in a heavy-bottomed saucepan or large metal bowl. Gently mix.
- Let the mixture stand overnight (or for at least 8 hours) to allow the rhubarb to release its juices.
- While the rhubarb macerates, zest and finely chop the rind of 2 oranges and 1 lemon. Aim for approximately 1 cup of finely chopped rind.
- Place the chopped rind in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 15 minutes, or until the rind is tender.
- Drain the rind and set aside.
- Remove any pith from the oranges and lemon. Chop the pulp and add it to the macerated rhubarb mixture.
- Bring the rhubarb and orange/lemon pulp mixture to a rolling boil over medium-high heat.
- Reduce the heat to medium-low and cook for about 10-15 minutes, or until the marmalade reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Remove from heat and stir in 1 cup finely chopped crystallized ginger and the previously cooked and drained orange and lemon rind.
- Stir gently for 5 minutes, skimming off any foam that rises to the surface.
- Pour the hot marmalade into sterilized jars, leaving about ½ inch headspace. Wipe the jar rims clean, apply lids and rings, and tighten securely.
- Process jars in a boiling water bath for 10 minutes to ensure a proper seal. (refer to your canning guide for specific instructions).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
533g
Fat
0g
Carbs
46g
