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
- 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
- 1Prepare 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.
- 3Cut 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)
- 4Turn 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.
- 7Continue 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.