|KLOTZ FAMILY RECIPES: JILL|
One of my most successful birthday presents for my mother.
If you want more than a couple pints, DON'T double the recipe; make additional batches. The more rhubarb you use, the longer it takes to jell. I usually use only 4 cups. See note below on testing for doneness.
Keep the pith on the orange peel! That is where the pectin is.
For every cup of rhubarb, use
In a soup kettle, pour the sugar over the chopped rhubarb. Shake it gently to mix. Make you sure you have a large pot because the mixture boils over very easily.
Let sit at least 1/2 hour, stirring occasionally, until the juice comes out. Longer is better. This step means that you don't need to add extra water.
Meanwhile, in a small sauce pan, boil the peel 10 minutes, drain and rinse. This removes the bitterness.
Have a canning kettle ready. Sterilize your jelly jars and lids.
When you have the time and patience, add the drained peel to the rhubarb and boil to jelly stage.
Pour the marmalade into sterilized jars, seal, and process in a boiling water bath for 10–15 minutes.
The easiest way to test doneness is to use a candy thermometer. Cook jams and marmalades to 220ºF.
I use Great Grammy's method: Pour a bit of the jam from the side of a clean metal spoon. At first, the last bits will fall in single drops. When the last bit falls in two side-by-side drops, you have a soft jell, suitable for ice cream topping. When the last bit makes a thin sheet, it's a thicker jell, suitable for spreading on toast.
Do not overcook the marmalade, it will thicken a little as it cools.
Source: Grace's recipe file