Mermelada Casera De Rhubarb Recipes

RHUBARB MARMALADE

Steps:

• Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RHUBARB MARMALADE

Steps:

• Gather the ingredients.
• Fill a boiling water bath canner about half full and bring to a boil; reduce heat to low.
• Wash and boil jars (may do this in the canning kettle water) for 10 minutes to sterilize. Keep the jars in the hot water until you're ready to fill them. Heat water in a saucepan to just a simmer, then turn to low, add flat jar lids, and keep them hot.
• Slice rhubarb very thinly and put in a large nonreactive kettle.
• With a vegetable peeler, peel the thin outer rind from the orange and lemon. Slice into strips and add to the rhubarb mixture.
• Peel away the outer white pith from the orange and lemon, then chop the fruits into very small chunks. Discard any seeds and tough membrane.
• Put the chopped fruit in the kettle with the rhubarb. Add sugar to the kettle and cook slowly, stirring, over medium-low heat until sugar is dissolved.
• Increase heat to high and bring to a full boil which can't be stirred down. Continue boiling, stirring, for 2 minutes.
• Add the pectin immediately and bring back to a boil. Boil for 1 minute longer, stirring constantly.
• Skim foam from the top, if desired, then ladle the hot fruit mixture into jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth. Using tongs or a lid-lifting magnet, lift the flat lids from the hot water and place on the jars. Screw on the jar rings firmly but do not over-tighten.
• Put jars on the rack in the canner and add water so it comes to at least 1-inch above the jars. Bring to a full boil. Cover and boil for 5 minutes.
• Spread the jam on your English muffins, biscuits, or toast. You Might Also Like Simple Baked Rhubarb​ Rhubarb Betty​ Peach Cobbler Preserves Recipe

MERMELADA CASERA DE RHUBARB

Steps:

• 1) Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a glass jar; set aside. 2) Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 5-10 minutes. Remove from heat. Transfer reduced liquid to glass jar with reserved cooked rhubarb, and stir to combine.