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.

Carrot Marmalade Recipe

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

Ingredients

2.5 litres grated carrots (10 cups)
2kg sugar
6 oranges
4 lemons
1 tsp each of Allspice, cinnamon and ground cloves.

Method

Peel the oranges and lemons and remove as much of the membranes and pith as possible. Slice thinly.

Remove thin white membrane from the orange flesh and slice into small pieces.

Squeeze the lemons, add the juice to the carrots, orange flesh and citrus peel and allow it all to stand over night.

The next day, add spices and cook simmer for 2 hours.

Pot in steralised jars

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.

Carrot Jam Recipe

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


Ingredients

1 litre Chopped carrots
750ml sugar
Three sliced lemons
One tsp cinnamon
half tsp cloves

Method

Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. Stir the ingredients constantly to begin with.

After about 20 minutes, the carrots should begin to soften, and the jam will become thick. To make the jam smooth, put everything in a liquidiser and blend for a few minutes.

Pot in steralised jars.

Although the jam can be used immediately, the flavour improves after a few days.

Makes about 1 litre

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.