Rhubarb Marmalade – Cooking Club 1907
If you have roughly 2 hours to spend in the kitchen, Rhubarb Marmalade – Cooking Club 1907 might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One portion of this dish contains around 7g of protein, 1g of fat, and a total of 1107 calories. For $2.59 per serving, you get a condiment that serves 3. A mixture of navel oranges, water, white sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Mother's Day. 28 people have made this recipe and would make it again. It is brought to you by Tori Avey. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is great. Users who liked this recipe also liked Tomato Egg Scramble – Cooking Club 1913, Curry Mushroom Toast – Cooking Club 1908, and Maple Custard & Orange Sauce – Cooking Club 1905.
Servings: 3
Ingredients:
6 navel oranges, about 2 1/2 lbs
4 cups rhubarb, chopped into small pieces, about 4 stalks or 1 lb.
Serrated vegetable peeler, large heavy bottomed pot, candy thermometer
8 cups filtered water
1 1/2 lbs white sugar
Equipment:
peeler
knife
pot
bowl
Cooking instruction summary:
Wash oranges in warm soapy water and dry completely. Using a serrated vegetable peeler, remove the orange zest from the surface of the orange. Chop the orange zest into small pieces.In a large, heavy-bottomed pot, combine the orange zest with 2 quarts of filtered water. Simmer for 30-40 minutes, or until the zest has softened.Meanwhile, use a knife to remove the white pith from the oranges. Discard the pith.Once the white pith has been removed, cut the oranges into sections, or supremes, by making slices on either side of the membrane that separates the orange sections. Place the orange segments and any juice in a bowl and set aside.Once the zest has softened, add the fruit and juices, chopped rhubarb and sugar. Bring the mixture to a boil and cook until it reaches 220 degrees F, stirring regularly. This can take up to an hour or a little longer, so be patient. Be sure to wait until the marmalade reaches 220 degrees. Once the marmalade holds a temperature of 220 degrees for one full minute you can remove the pot from the heat. As you can see in the photo, the mixture will reduce quite a bit. It may not seem as thick as it should, but it will set up quickly as it coolsAllow the marmalade to come to room temperature before transferring to jars or an airtight container. Store in the refrigerator. The marmalade will keep for up to a month. Alternatively you can extend the shelf life by preserving the marmalade in jars and processing them for 10 minutes using the boiling water method. Instructions here: http://theshiksa.com/2013/09/23/how-to-can-boiling-water-method/
Step by step:
1. Wash oranges in warm soapy water and dry completely. Using a serrated vegetable peeler, remove the orange zest from the surface of the orange. Chop the orange zest into small pieces.In a large, heavy-bottomed pot, combine the orange zest with 2 quarts of filtered water. Simmer for 30-40 minutes, or until the zest has softened.Meanwhile, use a knife to remove the white pith from the oranges. Discard the pith.Once the white pith has been removed, cut the oranges into sections, or supremes, by making slices on either side of the membrane that separates the orange sections.
2. Place the orange segments and any juice in a bowl and set aside.Once the zest has softened, add the fruit and juices, chopped rhubarb and sugar. Bring the mixture to a boil and cook until it reaches 220 degrees F, stirring regularly. This can take up to an hour or a little longer, so be patient. Be sure to wait until the marmalade reaches 220 degrees. Once the marmalade holds a temperature of 220 degrees for one full minute you can remove the pot from the heat. As you can see in the photo, the mixture will reduce quite a bit. It may not seem as thick as it should, but it will set up quickly as it cools
3. Allow the marmalade to come to room temperature before transferring to jars or an airtight container. Store in the refrigerator. The marmalade will keep for up to a month. Alternatively you can extend the shelf life by preserving the marmalade in jars and processing them for 10 minutes using the boiling water method. Instructions here: http://theshiksa.com/2013/09/23/how-to-can-boiling-water-method/
Nutrition Information:
covered percent of daily need
