[VIDEO] Christmas in Kodiak, Alaska. Plus my fave rhubarb-orange marmalade recipe

Painted eggs, a small-town boat parade, bear tracks in the snow… How about a snowman dancing on your latte? It’s all part of how we celebrate Christmas in Kodiak, Alaska.

To watch this video, click here or on my nose (OK, you can also click on the black circle with the white triangle).

To head over to the recipe for Rhubarb-Orange Marmalade, you’ll find it tucked below the video…

[For more homespun videos, visit my YouTube channel, It’s Never Too Late.

Rhubarb-Orange Marmalade

Like sunshine poking through a dark cloud, oranges appear in our stores in the depth of winter. And with bags of rhubarb in the freezer, it’s a marriage made in heaven.

About the recipe:

You’ll want to save this recipe because it follows the old-time, no-fail method for making jams and jellies. It’s just basic ingredients — no fussy pectin — and it works with any fruit.

Rhubarb-Orange Marmalade

2 cups chopped rhubarb (fresh or frozen)
2 cups orange “mash”
3 cups sugar

To make the orange mash: Wash 3 oranges. Remove any seeds, chop or slice coarsely and pulse in a food processor. Don’t over-process; leave chunks for “character.”

To a medium (non-aluminum) saucepan, add rhubarb and orange mash. Simmer the fruit until warm, add sugar, and stir until it is dissolved. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.

Reduce the heat and cook, stirring constantly, until the mixture reaches 221 degrees F (at sea level), which is 9 degrees higher than the temperature of boiling water. It can take up to 30 minutes, but don’t rush the process by turning up the heat. Like most good things in life, the best jams take their sweet time. Select some nice “jamming” music.

Once the mixture reaches the right temperature, spoon it into hot, sterilized jars, allowing for 1/8 inch headroom for half-pints or 1/4 inch headroom for pints. Wipe the rims with a damp towel and screw on the lids. Invert the jars for 30 to 60 seconds then upright them again. As the jam cools, the lids will pull down and seal with an audible “snap.”

Hey, thanks for stopping by. You’re great!

Cheers and blessings,

PS Do you have a favorite marmalade or jam recipe? Please share it. I love to try new recipes. Here’s my email address: marion (at) marionowenalaska.com.

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