Pineapple Ginger Rhubarb Marmalade

Sherry Blizzard

By
@akflurry

What to do with all that rhubarb! Make this wonderful marmalade. The original recipe came from a handout from my local Cooperative Extension Office. Since I had a lot of frozen ginger, I decided to add in a few fine-gratings and it took this marmalade to whole new level.

Envision this marmalade served over an orange cake or cheese blintzes for that special someone you love...the possibilities for this are endless.

You don't need a pressure canner for this. A large stockpot to waterbath will do.

This recipe made 8 - 1/2 pint jelly jars.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Good question....8 jelly jars
Prep:
30 Min
Cook:
30 Min
Method:
Canning/Preserving

Ingredients

1 qt
rhubarb, cut into 1" dice
1 - 20 oz. can(s)
unsweetend pineapple, drained (save the juice if baking a cake)
1
orange, peeled, seeded, skinned and cut into thin strips
1
zest of one orange
1/2
lemon juice, fresh
1 tsp
ginger, zested
4 c
sugar

Step-By-Step

1Here are the ingredients you will need.
2Start by zesting one orange. Then skin the orange slices and cut into thin strips.
3Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
4Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
5To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
6Cook marmalade until juices are clear (about 30 minutes.)
7Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American