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Vintage Rhubarb Marmalade

From Old99Farm Market

<p>A vintage recipe for rhubarb marmalade from &#8216;Cooking Club&#8217; magazine 1907. It is described as a &#8220;delicious twist on sweet marmalade jam&#8221;.</p>
Source: (Entered by Nick LaMarsh)
Serves: 3 pints

8 Cups Filtered water (no tap water)
6 Navel oranges (about 1kg)
1.5 Lbs White sugar
4 Cups Rhubarb, chop into small pieces

Step by Step Instructions
  1. Wash oranges in warm soapy water and dry completely. Using a serrated vegetable peeler, remove the orange zest from the surface of the orange with a zester or use potato peeler then mince. In a large, heavy-bottomed pot, combine the orange zest with 2 quarts (8 cups) of filtered water. Simmer for 30-40 minutes, or until the zest has softened. Meanwhile, use a knife to remove the white pith from the oranges. Discard the pith. Once the white pith has been removed, cut the oranges into sections, or supremes, by making slices on either side of the membrane that separates the orange sections. Place the orange segments and any juice in a bowl and set aside. Once the zest has softened, add the fruit and juices, chopped rhubarb and sugar. Bring the mixture to a boil and cook until it reaches 220 degrees F, stirring regularly. This can take up to an hour or a little longer, so be patient. Be sure to wait until the marmalade reaches 220 degrees. Once the marmalade holds a temperature of 220 degrees for one full minute you can remove the pot from the heat. As you can see in the photo, the mixture will reduce quite a bit. It may not seem as thick as it should, but it will set up quickly as it cools. Allow the marmalade to come to room temperature before transferring to jars or an airtight container. Store in the refrigerator. The marmalade will keep for up to a month. Alternatively, you can extend the shelf life by preserving the marmalade in jars and processing them for 10 minutes using the boiling water method.