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Organic Blood Orange - Rhubarb Marmalade

2 or 3 Large organic Blood Oranges (depending on size)
Zest of 2 Oranges
4 C Sliced organic Rhubarb
2 C organic cane Sugar + 0.5 C Vanilla Sugar
5 Teaspoons Pomona's Universal Pectin
3.25 Teaspoons Calcium Water
3 C Purified Water
3 Tablespoons Lime Juic

Special Tools: Canning Utensil Kit including:
                        Jar Lifter Tongs
                        Head Room Measuring Stick
                        Lid Magnet Wand
                        Canning Funnel
                        XL Pot for boiling

Yield: 8 8oz Jars

Make your calcium water by mixing 0.5 teaspoons of calcium compound powder with 1/2 cup cold water.  Set aside.  Thoroughly wash your jars and lid disks and place them in a large pot of just simmering water until you need them.  DO NOT BOIL as boiling can cause the seals on the lids to distort and form poor seals.  Thoroughly wash your rhubarb, slice in into 3/4" slices and place in the fridge.  Remove the zest from 2 oranges and set aside.  Supreme your oranges and place the segments, along with the water, lime juice, rhubarb, and calcium water into a large soup pot and bring to a boil.  Reduce heat and simmer, covered, for 22 minutes, stirring sparingly as over agitation can smash the fruit too much.  Whisk together sugar and pectin powder in a separate bowl.  Remove fruit from heat and cool 1 minute.  Stir in your sugar/pectin mix and return to heat to simmer an additional 3 - 5 minutes.  Before heating again you can add an extra 1/2 of a thin orange slice per jar just for some extra orangey flavor.  Drain your Jars and tins and get them ready to fill.  If you added the extra orange slices, fork them out into the bottom of each jar.  Fill your jars up to 1/4" head space, wipe the rims, and press the lids down snug.  Screw on your rings finger tight and place in your boiling pot to boil 12 minutes.  Remove from the pot, tighten the rings, and cool.  BE SURE ALL THE LID SEALS PRESSURIZE AND SUCK DOWN PROPERLY!  if any don't, use immediately or toss out as it can turn bad quickly.  These will keep for months unopened and for up to 3 weeks in the fridge after opening.