I know they say not to harvest rhubarb after the 4th of July. To them I say, phtooeey. Our rhubarb is still growing strong, and as a matter of fact! all our local crops are a little behind. This is the Northwest way.
This jam isn’t really a marmalade, as there are not citrus rind pieces in the final product. I wanted something a little saucier, a little jammier. As for flavor, it’s still plenty tart; it’s rather like a rhubarb lemonade but… jam. Rhubarb marmalade. Rhubarbalade. Spoon it on English muffins, or vanilla bean ice cream, or just spoon it on spoons and eat it by the spoonful.
Rhubarb Citrus Jam, or, Rhubarbalade
Makes 7 half-pint (8 ounce) jars
Be sure to wash all the fruits very well before cutting them. Note that you do not peel the citrus fruits.
8 cups small-chopped rhubarb
1 orange, cut into sixths and thinly sliced
1 lemon, cut into quarters and thinly sliced
1 lime, cut into quarters and thinly sliced
1 cup light brown sugar
6 cups white sugar
1 package pectin (6 ounces)
Prepare the canning jars and hot-water bath and have simmering at the ready.
In a large pot, stir together the rhubarb, orange, lemon, lime, and brown sugar. Over high heat, stir the pectin in and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring frequently, until the rhubarb and citrus pieces have begun to break down.
Pour the contents into another bowl (or one of those eight-cup capacity glass measuring cups — so handy!). Crank the mixture through a food mill or press through a strainer back into the pot. Stir in the white sugar and return to a boil. Boil hard, skimming off the foam, until the mixture reaches and will stay at the gelling point (220˚ at sea level).
Remove from heat and skim off any additional foam. Ladle into jars, wipe the rims, seal with lid and ring, and place in the hot-water bath. Once the hot-water bath water is boiling, start your timer for 10 minutes and boil the jars for 10 minutes. Remove from water, let cool, check the seals, and label and date.