What ingredients do I need to make rhubarb orange marmalade without using pectin?

To make rhubarb orange marmalade without pectin, you will need fresh chopped rhubarb, granulated sugar, and two medium oranges including their peel. The natural pectin in rhubarb and oranges helps the marmalade set without adding commercial pectin. Make sure to use ripe oranges and fresh rhubarb for the best flavor and texture.

How should I prepare the oranges before adding them to the marmalade mixture?

Start by washing the oranges thoroughly. Cut them into chunks and remove any seeds. Then, process the orange pieces in a food processor or blender until finely chopped, including the peel. This helps release natural pectin and oils, contributing to the marmalade’s consistency and flavor.

How long and at what temperature should I cook rhubarb orange marmalade for it to set properly?

After bringing the fruit mixture to a boil, reduce the heat and simmer uncovered for about one hour. Stir frequently to prevent sticking and mash the rhubarb as it softens. Cooking at a steady simmer allows the mixture to thicken gradually until it reaches the desired gel stage.

What is the "sheeting test," and how do I know when the marmalade is ready?

The sheeting test checks for the marmalade's gel stage. Dip a very cold spoon into the hot marmalade and lift it. If the syrup runs off the spoon in a continuous, solid sheet instead of dripping, the marmalade is ready to be jarred. This indicates proper thickness and setting.

Can I use frozen rhubarb to make rhubarb orange marmalade, and how should I prepare it?

Yes, you can use frozen rhubarb. Measure the rhubarb while still frozen for accuracy. Thaw it completely before use and drain off any excess juice, but do not press the rhubarb to keep some moisture intact. This helps maintain the right balance of liquid in the marmalade.

Rhubarb Orange Marmalade Recipe with Easy Canning Tips

Name: rhubarb orange marmalade
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 cups fresh or frozen rhubarb, chopped; 6 cups granulated sugar; 2 medium oranges (including peel), cut into chunks; Optional: 1 lemon (thinly sliced, peel included); Optional: 4 cups water (for an alternative, longer cooking method)

Description

🍊 Rhubarb Orange Marmalade blends tart rhubarb with fresh citrus for a bright, flavorful spread perfect for breakfast or snacks.
🫙 This easy-to-make marmalade offers versatile uses and includes simple canning steps for long-lasting homemade preserves.

Ingredients

Scale

6 cups fresh or frozen rhubarb, chopped

6 cups granulated sugar

2 medium oranges (including peel), cut into chunks

Optional: 1 lemon (thinly sliced, peel included)

Optional: 4 cups water (for an alternative, longer cooking method)

Instructions

1-Prepare ingredients: Wash and trim 6 cups of rhubarb stalks and chop into 1-inch pieces. Zest and juice 2 medium oranges, keeping the zest aside.

2-Combine: In a large pot, combine rhubarb, orange juice, orange zest, and 6 cups of sugar. Stir gently to mix.

3-Macerate: Let the mixture sit for 30 minutes to allow natural pectin activation as the rhubarb releases juice.

4-Cook: Place the pot over medium heat and bring to a boil, stirring occasionally to dissolve sugar and prevent burning. Reduce heat and simmer uncovered for about 1 hour, stirring frequently and mashing rhubarb occasionally for smoothness.

5-Add acidity: Stir in 1 tablespoon of lemon juice to balance flavors and aid in setting. Simmer for 5 more minutes.

6-Test consistency: Place a spoonful of marmalade on a cold plate if it forms a solid sheet rather than dripping, the marmalade is ready. If not, continue simmering a few more minutes.

7-Jar: Remove from heat, skim off foam, and ladle into sterilized jars leaving 1/4 inch headspace. Remove air bubbles, wipe rims clean, and seal with lids tightened fingertip-tight.

8-Process jars: Process jars in a boiling water bath with at least 1 inch of water covering jars for 10 minutes, adjusting time for altitude as needed.

9-Cool and store: Remove jars carefully and let cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.

Notes

🌱 Use fresh rhubarb in season for the best flavor; if using frozen, thaw and drain properly without squeezing out juices.
🍲 Stir the mixture frequently while cooking to prevent burning and help achieve the perfect gel consistency.
🧼 Skim off foam before canning to improve clarity and ensure attractive jar presentation.

Prep Time: 10 minutes
Cooking and cooling: 1 hour 20 minutes
Cook Time: 1 hour
Category: Preserve
Method: Boiling and Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 38 kcal
Sugar: 9 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg

Keywords: Rhubarb Marmalade, Orange Marmalade, Homemade Marmalade, Citrus Jam