Last weekend I nestled a little Black Russian tomato plant in next to the rhubarb, simply becuase I’m beginning to believe the rhubarb has superpowers. It won’t stop growing. I hope the tomatoes take the hint.
Recipe for Orange-Rhubarb Marmalade
Recipe 116 of 365
You’ll know the marmalade has begun to thicken enough to start testing when the bubbling sounds get lower and louder. (The sound reminded me of that swamp full of R.O.U.S. in The Princess Bride.) This is more of a spreadable compote than a highly gelatinized marmalade, so don’t expect it to become as solid as store-bought jelly.
Note: This recipe does not process the marmalade thoroughly enough to make it shelf-stable. Keep it refrigerated up to 3 months.
TIME: 30 minutes active time
MAKES: Approximately 6 pints marmalade
4 large navel oranges, stickers and tough stems removed
1 gallon (16 cups) water
5 cups sugar
1 1/2 pounds young rhubarb, chopped into 1/2” pieces
Cut the oranges into sixths through the poles. Seed them and slice them thinly using a food processor fitted with the thin slicing disc (or slice by hand). Transfer the oranges to a large stockpot and cover with the water. Cover and let sit overnight, 12 to 18 hours.
Bring the mixture to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, for 1 hour. Place a few small plates in the refrigerator. Add the sugar and the rhubarb and stir until the sugar has dissolved completely. Simmer an additional 1 1/2 to 2 hours. Start checking for doneness after about 1 1/2 hours: spoon about a tablespoon of the marmalade onto a cold plate. Return to the refrigerator for a few minutes, then take it out to see whether the liquid part has separated from the fruit. When done, the liquid part of the marmalade won’t run across the plate; it should hold together.
Remove the pot from the heat and allow to cool for about 30 minutes. Carefully transfer the marmalade to 5 to 6 clean pint-sized jars, seal with clean lids, and refrigerate.