This Homemade Marmalade is the perfect addition to your kitchen, offering a delightful balance of tart and sweet flavors. Ideal for spreading over toast, swirling into yogurt, or enhancing your favorite desserts, this gourmet recipe will impress anyone who tries it. Made with love and attention to detail, this marmalade transforms simple ingredients into a luxurious, versatile treat that adds a burst of flavor to every bite. Whether you're serving it at breakfast or using it to elevate your desserts, this homemade marmalade is sure to become a favorite in your household.
Ingredients
- 4 cups fresh rhubarb chopped into small pieces
- 4 cups fresh strawberries hulled and quartered
- 3 cups granulated sugar adjust based on sweetness preference
- 1 lemon zested and juiced
- 1/2 cup water
- 2 teaspoons vanilla extract optional, for enhanced flavor
- 1 packet 50g pectin (optional, for a thicker consistency)
Instructions
- Prepare the Fruit: In a large, heavy-bottomed pot, combine the chopped rhubarb and quartered strawberries. The choice of fresh, high-quality fruit is essential for a vibrant, flavorful marmalade.
- Sweeten and Cook: Add the granulated sugar, lemon zest and lemon juice to the pot. Stir the mixture over medium heat until the sugar dissolves completely. The lemon not only adds a brightness to the marmalade but also helps in setting it by providing natural pectin.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Add the water to help the fruit break down and prevent the sugar from crystallizing. If using, stir in the vanilla extract for a subtle depth of flavor and the pectin to achieve the desired consistency.
- Thicken: Continue to simmer the marmalade, stirring frequently to prevent sticking, for about 20-25 minutes, or until it thickens to your liking. The mixture should coat the back of a spoon and hold a trail when you draw your finger across it.
- Jar: Carefully ladle the hot marmalade into sterilized jars, leaving about a 1/4 inch of space from the top. Wipe the rims clean, then seal the jars tightly with lids.
- Cool and Store: Allow the jars to cool to room temperature. You should hear the lids pop as they seal. If any jars do not seal properly, store them in the refrigerator and use within a month. Sealed jars can be stored in a cool, dark place for up to a year.
- Enjoy: Your homemade Rhubarb and Strawberry Marmalade is now ready to enjoy! It’s perfect for adding a gourmet touch to breakfasts, desserts, or even as a sweet gift for friends and family.
Notes
- The recipe’s sugar amount can be adjusted based on the sweetness of your strawberries and your personal preference. Starting with less sugar and tasting as you go can help you find the perfect balance.
- It’s a good idea to label your jars with the date so you know how long they’ve been stored. Homemade marmalade can last for up to a year if unopened and properly sealed.
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