pam's navel orange, clementine and rhubarb marmalade

★★★★★ 2
a recipe by
Pam Ellingson
Wichita, KS

I wanted to make some orange marmalade for my Christmas baskets, but thought I would try a unique combination. There are a lot of marmalade recipes but I decided to branch out and make up my own. Clementines are one of my favorite citrus and the navel oranges are so nice right now. And just because I had some of my home grown rhubarb in the freezer I threw it in too. Nice!!

★★★★★ 2
serves about 16 half pint jars
prep time 1 Hr
cook time 2 Hr
method Canning/Preserving

Ingredients For pam's navel orange, clementine and rhubarb marmalade

  • 2 c
    orange rind, without pith, sliced into very thin strips
  • 1 qt
    chopped orange pulp
  • 1 1/2 qt
    water
  • 1 c
    thinly sliced lemon, seeded
  • 3 c
    rhubarb, cut into 1/4 to 1/2 inch sections
  • sugar per instructions in steps # 5 and 6

How To Make pam's navel orange, clementine and rhubarb marmalade

  • 1
    Prepare orange rind as follows: Wash navel oranges (about 4 or 5) and clementines (about 10-12 small ones). Using a sharp peeler, pare away only the zest of all the oranges and clementines. Reserve. Stacking several pieces of zest together, cut into very thin strips until you have 2 cups of finely sliced zest. Place the zest into a large saucepot or dutch oven. Add the water to the pot. (From this step, when I use the term oranges, I will mean both navel and clementine oranges.) NOTE: I have an OXO serrated peeler that was very effective at paring away only the rind/zest of both the orange types. I would suggest that you purchase one of these peelers as they are far superior to others and are razor sharp for ease of peeling any fruit or vegetable.
  • 2
    For the lemon, slice off a thin piece of the ends of the lemon to expose the pulp. Cut in half lengthwise and then slice as thinly as possible with a sharp knife. Deseed the slices as you go and place the deseeded thin slices in the pot with orange peel and water.
  • 3
    Cut the pith off of the "peeled" oranges completely. Remove any stringy inner parts (I find a pair of sharp kitchen scissors great for removing the stringy centers of the oranges) and chop oranges into about 1/2 inch chunks. Measure and add 4 cups to the pot.(it is ok if you have a little more or less)
  • 4
    Turn on the burner to medium high and simmer the mixture for 5 minutes. Remove from heat, cover and let set for 12 to 18 hours in a cool spot. Figure your gelling point by placing your candy thermometer in a pot of boiling water, noting the temperature and adding 8° to obtain your gelling point. This compensates for altitudes over 1000 ft.
  • 5
    Add cut up rhubarb to the pot and heat over medium high heat. Cook rapidly until the orange/lemon peel is tender. Remove from heat and measure the fruit and liquid into a pot large enough to hold the mixture plus sugar, that will not boil over when cooking.
  • 6
    For each cup of fruit/liquid add one cup of sugar to the pot and stir to dissolve. Bring to a boil over high heat, stirring constantly.
  • 7
    Continue boiling and stirring until the candy thermometer shows that you have reached the gelling point established in Step #4. If you prefer, you can use the plate test to determine if the mixture will gel. Pour a small amount of the mixture onto a chilled plate and place it back into the freezer until cool (room temp) If you drag your finger through the sample and it leaves a clean mark with the gel slowly flowing back to its original form, it is ready to process.
  • 8
    Remove the marmalade from the heat and ladle into hot jars. Wipe rims and adjust two piece lids until finger tight.
  • 9
    Process in a boiling water canner for 10 minutes or as per directions for your altitude. Remove jars from canner and place on towel lined countertop. When all jars have sealed, store in a cool dark place. Marmalades are sometimes slow to gel and may take up to 2 weeks to set up completely.
ADVERTISEMENT
ADVERTISEMENT