Rhubarb Marmalade Recipe

Ingredients:

4 lb (1.8 kg) rhubarb
4 lemons (rind only)
2 oz (56 g) walnuts
½ pint (285 ml) water
5 lb (2.3 kg) sugar

Method:

Wash and trim the rhubarb, Cut into 1" (2.5 cm) lenghts. Put into a preserving pan with the water, grated lemon rind and chopped walnuts.
Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft.
Add the sugar and stir until it has dissolved.
Bring to the boil and boil rapidly for about 30 minutes.
Turn into hot, clean, sterilized jars and seal at once.
Label with contents once fully cooled.

The set isn’t quite the same as a conventional marmalade but it’s delicious anyway.

Makes about 6 lbs (2.7 kg) of Rhubarb Marmalade.

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