Rhubarb Marmalade

Rhubarb makes a stunning marmalade with a rosy color and a tart punch that regular citrus marmalades can’t touch. Orange rind and juice balance the sharpness, while lemon zest adds a clean, zippy note that keeps the whole thing from tasting one-dimensional.

This is a fast preserve. The rhubarb breaks down quickly once it hits the heat, and you only boil it for two minutes before stirring in the pectin. That short cook time keeps the flavor bright and fresh rather than jammy and dull.

The liquid pectin goes in at the very end, off the heat. Stir it in thoroughly and skim any foam from the surface for a clear, jewel-toned jam that looks gorgeous in the jar.

Chef Tips

• Chop the rhubarb as finely as you can. Larger pieces won’t break down fully in the short cooking time, leaving stringy bits in your marmalade.
• Use a wide, heavy-bottomed pot. More surface area means faster evaporation and a better set.
• Skim the foam before ladling into jars. It’s not harmful, but it makes the marmalade cloudy and less appealing.
• Test the set by dropping a spoonful on a cold plate. If it wrinkles when you push it with your finger, it’s ready.

Variations

• Ginger rhubarb: Add a tablespoon of finely grated fresh ginger to the pot for a warm, spicy kick that pairs beautifully with the tartness.
• Strawberry rhubarb: Replace one cup of rhubarb with mashed strawberries for a sweeter, berry-forward spread that’s incredible on toast or scones.