Rhubarb And Orange Marmalade Recipe

Recipe: Rhubarb and Orange Marmalade

History:

Rhubarb and Orange Marmalade is a delightful recipe that combines the tartness of rhubarb with the citrusy flavor of oranges. Marmalades have been around for centuries, and their origins can be traced back to ancient Greece. However, the combination of rhubarb and oranges in marmalade is a more modern twist on this classic preserve.

Fun Facts:

1. Rhubarb, also known as "pie plant," is a vegetable with a unique tart taste that pairs well with sweet flavors.
2. Oranges are a rich source of vitamin C and add a refreshing citrusy flavor to this marmalade.
3. Marmalade is traditionally made with citrus fruits, but the addition of rhubarb adds a unique touch to the recipe.
4. The process of making marmalade involves boiling the fruit with sugar until it forms a gel-like consistency, making it perfect for spreading on toast or using as a topping for desserts.

Ingredients:
- 3 pounds of rhubarb, cut into small pieces (unpeeled)
- 3 oranges, peeled and cut into small pieces
- 2 cups of sugar
- Grated rind of 1 orange
- 3 pounds of granulated sugar, heated in the oven
- Paraffin, for covering the jelly glasses

Instructions:

1. In a large bowl, combine the diced rhubarb, oranges, 2 cups of sugar, and grated orange rind. Mix well and let the mixture stand overnight. This allows the flavors to meld together.

2. Transfer the mixture to a large pot or Dutch oven and cook over medium heat until the fruits become clear and tender. Stir the mixture often to prevent sticking or burning.

3. Once the fruits are clear, add the heated granulated sugar to the pot. The heating of the sugar in the oven helps it dissolve more quickly into the mixture.

4. Stir the mixture continuously and cook until the marmalade reaches a gel-like consistency. This could take anywhere between 10 to 20 minutes. Keep a close eye on the pot and adjust the heat if needed to prevent scorching.

5. While the marmalade is still hot, carefully pour it into sterilized jelly glasses. Leave a little space at the top to allow for expansion during cooling.

6. Once the marmalade has cooled slightly, cover each jelly glass with a layer of melted paraffin. This helps seal the marmalade and prolong its shelf life.

7. Allow the marmalade to cool completely and solidify before storing it in a cool, dark place. It is best consumed within a year.

Notes:
- The amount of sugar used in this recipe may be adjusted according to personal taste preferences.
- Be cautious while handling hot ingredients and pouring the marmalade into the jelly glasses to prevent burns.

Similar Recipe Dishes:

1. Strawberry and Orange Marmalade: Substitute the rhubarb with fresh strawberries for a sweeter and fruitier version of marmalade.
2. Rhubarb and Ginger Marmalade: Add a touch of warmth and spice to the recipe by including fresh ginger along with the rhubarb and oranges.
3. Rhubarb and Lemon Marmalade: Swap the oranges for lemons to create a zesty and tangy marmalade variation.
4. Rhubarb and Raspberry Marmalade: Combine the tartness of rhubarb with the sweetness of raspberries for a deliciously balanced marmalade.
5. Rhubarb and Vanilla Marmalade: Infuse the marmalade with the aromatic flavor of vanilla by adding a vanilla bean or a teaspoon of vanilla extract.

Enjoy the delightful combination of rhubarb and oranges in this homemade Rhubarb and Orange Marmalade. Spread it on your favorite bread or use it as a sweet topping for desserts. This versatile marmalade is sure to brighten up your breakfasts and snacks with its unique flavors.