Jam and marmalades don't get much easier than this. Just four ingredients.
Prep Time10 minutesmins
Cook Time1 hourhr
Processing Time10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Breakfast, Brunch
Cuisine: Canning and preserves
Keyword: jam, preserves
Author: Trish | The In Fine Balance Food Blog
Ingredients
1large orange
3cupschopped rhubarb stems
1cupdiced strawberries
3 cupswhite sugar
pinch of salt
Instructions
Cut orange into eight pieces, peel included, and chop finely in a food processor. Transfer to a large, deep sauce pan. Add rhubarb, strawberries and sugar. Add a pinch of salt. Bring to a hard boil. Boil hard for one full minute, stirring constantly. It will take some time to come up to hard boil and the sugar will disolve as it gets there. A hard boil cannot be stirred down. After one full minute, reduce to a simmer. Simmer, uncovered, for about an hour or until marmalade has acheived a proper set.
To test marmalade for set:
Keep a small plate in the freezer. To test if your marmalade has reach a proper set or gel stage, drop a small spoonful of the hot marmalade onto the frozen plate. It is set when it holds it shape and does not smooth out or run down the plate.
How to process for long term storage:
Ladle marmalade into sterlized jars. Fill one jar at a time. Leave ¼ inch head space with each jar. Secure the lids and rings. Tighten only finger-tip tight.
Process the jars in a water bath for 10 minutes.
Allow jars to cool completely before checking for seals. Store for up to a year.
Short term storage alternative:
If you don't want to keep marmalade for long term, ladle into clean, sterlized jars and secure lids and rings. Allow to cool completely then store in the refrigerator for several weeks.
Notes
Water bath processed jars will keep for about a year in a cool, dark pantry.If you choose to keep only for short term storage, and not can the filled jars, the marmalade will need to be kept refrigerated and will last at least 3 months. It is also possible to freeze extra and an even longer "uncanned" storage. Once openned jars should be refridgerated and will last about 3 months.