Rhubarb Kiwi Marmalade & Pineapple Mango Marmalade

 

Kiwi1
It’s spring time in the Rocky Mountains and it’s time to make some marmalade. 


I almost always start my canning season making Pepper Jelly for the holidays but the rhubarb was so beautiful this spring, I’m forced to veer off course and make some mouth-watering, sweet-tart Rhubarb Kiwi Marmalade.  While I was at it, I decided to make some Pineapple Mango Marmalade.  Both turned out a smashing success.
Rhubarb Kiwi Marmalade
6 cups chopped fresh rhubarb
3 lemons
6 kiwi
7 1/2 cups sugar
1/2 cup water
1 package liquid pectin


Wash rhubarb and chop into small pieces, slice lemons thinly on a mandolin leaving peel on, remove skin from kiwi and slice thinly on mandolin, add fruit to large heavy stockpot and set temperature to medium high, add sugar and 1/2 cup water and bring to a boil. Lower heat to medium keeping the liquid at a medium boil.  Cook until fruit is clear, about 45 minutes to 1 hour, stirring frequently. Remove from heat, add liquid pectin and skim any foam.  Process in sterilized jars for 15 minutes hot water bath. 


Hot Water Bath: in a large stockpot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel.  Jars will make a distinctive “ping” sound when they’ve sealed correctly. 



I got a little carried away adding water to my recipe resulting in a soppy marmalade.  I added another packet of liquid pectin and a few more lemons to thicken my recipe and luckily, the marmalade set up perfectly.


Dried fruit can also be added as a thickening agent instead of using liquid pectin. To make a conserve just add a cup of chopped nuts to the mix.



pineapple





Pineapple Mango Marmalade
4 cups chopped fresh pineapple
4 cups chopped fresh mango
4 cups sugar
zest from one lemon
juice from one lemon
1/2 cup water if necessary


Peel and chop pineapple and mango, Using a large heavy bottom sauce pan heat fruit on medium high heat, add sugar, lemon zest and juice. Cook for 10 minutes, add water if mixture is too thick to stir. Bring to a rapid boil, cook 2 minutes, reduce heat to medium and cook till fruit is clear about 40 minutes.  Process in a 15 minute water bath in sterilized jars.

Spread on an English muffin or piece of fresh French bread and prepare to be dazzled by the flavor. 
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Comments

  1. Beth Gallagher says

    This looks wonderful! I’ll be making it soon and can’t wait to try it on english toasting bread. mmmmmmmm……. :)

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  3. says

    Hi Anna, I’m thrilled you made the Rhubarb Jam with your husband and it turned out so well! Sorry about the brown yellow color! I know it can be difficult to find really beautiful rhubarb. I often times will add a bit of red food coloring if the rhubarb is green. Thanks for trying out my recipe, you’ve made my day!!

  4. says

    My husband and I made the kiwi rhubarb marmalade today and I think it’s one of my favorite jams of all time! I just wish mine was as pretty as yours… around here our rhubarb is green with just a tiny bit of red, no matter how long you let it grow, so the final jam is sort of a brownish yellow :)

  5. says

    Measuring Flowers and Mommy, Thanks you so much for visiting and following my blog! This blog hop has been the best!I look forward to spending time on your blogs and getting to know you both better!!

  6. says

    Biren, Homemade is always better, it just takes a little more time but it’s filled with love!

    scrambled, I hope you get the chance to purchase some rhubarb that was as nice as the rhubarb I found in the local market. Let me know if you do and if you post a recipe!! I can always use a new rhubarb recipe!

    Katrina, So happy to meet you! I’ll stop by your blog and share the love…

    Becca, yes our names are just beautiful! lol!! I’ll be following Becca’s Perspectives too!! I can’t wait to see what your perspectives and blog area all about..

    Design it, I’m always looking for great new ways to spice up my blog…on my way over to follow you and check out your tutorial

    Joy, thanks for following me back! Your blog is also very beautiful and I’m looking forward to learning more dessert recipes

    Jennifer, thank you so much for hosting the blog hop!! It’s bloggers like yourself that open up a new dimension in kindness and giving when you share your talents and followers. xoxo

    Jade, I’m all about great giveaways…I’ll be following you and checking out your latest and greatest.

    Tina, I have some Texas roots in my kitchen as well. I’ll be your newest follower and visit your blog often

    kf, as always, I adore you!! Do you think rhubarb would travel well to Malaysia??? hugs!!

  7. says

    Hi Rebecka, both your marmalades looks beautiful and super delicious! I can never find rhubarb over here, I’m still looking for it. Thank you again for sharing yet another delicious canning recipes!

  8. says

    Thanks for following Just Wedeminute and the Middle Matters Blog hop. I’m following you back. These both look so mouth watering, I want to go make some right now!

  9. says

    Yummy.. the marmalade looks so good and its color is simply divine! So glad I found your blog and I am now following you thanks to The Middle Matters blog hop and it would be so nice if you could share the love back on my blog:)
    And don’t forget to check our new Blog Tutorial going on today. It’s really easy and it would look amazing on your blog, so make sure you don’t miss it. See you there!
    Happy Wednesday

  10. says

    Your marmalades look wonderful! The only jam I’ve ever made is strawberry jam. Homemade is so much better than store bought.

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