Rhubarb Marmalade Recipe

image source wikimedia commons
This recipe is adapted from the one at the Rhubarbinfo website.

Ingredients

2 litres chopped rhubarb (8 cups)
2 oranges
900g sugar
1 lemon
50g finely chopped preserved ginger

Method

Mix the rhubarb and sugar and let it stand overnight.

Thinly slice the rind from oranges and lemon, cover with cold water and bring to a boil. Simmer for 15 minutes or until tender, drain, set aside.

Remove pith from oranges and lemon and chop the pulp, add to rhubarb. In a non aluminium saucepan bring to a full rolling boil.
Reduce heat and cook for about 10 minutes, until a setting point is reached.

(Setting point can be judged by pouring a little of the jam mixture onto a cold saucer and leaving to cool for a few minutes. If a skin has formed and the jam wrinkles when pushed with a finger it has reached setting point. If it stays runny and does not have a skin then boil for longer.)

Remove from heat, add ginger and cooked citrus rind.

Stir for 5 minutes then skim any foam.

Pot in steralised jars.

Makes about 1.75 litres

Note on untested recipes

I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.