Rhubarb Ginger Marmalade
Bright pink ribbons of tart rhubarb meld with warming crystallized ginger and sunny lemon zest into a marmalade that tastes like spring itself. I love spooning this vibrant preserve over fresh biscuits or swirling it into yogurt for breakfast.
By Chef Laura Bonicelli
Prep Time
3 hr
Cook Time
1 hr
Total Time
4 hr
Servings
24 servings
Ingredients
- 2 poundsyoung rhubarb (chopped)
- 1/2 cupchopped crystalized ginger
- zest of 2 lemons
- 4 cupssugar
- juice of 2 lemons
Nutrition Facts
Per Serving (serves 24 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Mix the rhubarb, ginger, lemon zest, and sugar in a bowl or container and let stand for 2 to to macerate. Stir the mixture every .
- 2
Pour the mixture into a 4-quart sauce-pan. Add the lemon juice and cook over medium heat, stirring frequently, until thick and jammy. You can test the doneness by dropping a teaspoon of the sauce onto a chilled plate and let it sit for . If it leaves a clear path when you run your finger through it, it's ready. This can take as long as an hour.
- 3
Pour into still-hot sterilized jars. At this point, you could seal and can the marmalade. Alternatively, cool completely, put the lids on the jars, and store in the refrigerator. The jam will keep in the fridge for up to three months.
Chef's Notes
Copyright: "Chef Laura Bonicelli"