Rhubarb & Orange Marmalade

  • Type : Breakfast

From our Lakeland Preserves Book


  • 1kg oranges 
  • 1kg trimmed rhubarb roughly chopped
  • 1.3kg granulated sugar 


  1. Peel the oranges and slice the rind thinly. Squeeze the oranges until you have 375ml juice.
  2. Combine the rind, juice, rhubarb and sugar in a saucepan and stir over a high heat, without boiling, until the sugar dissolves. Bring to the boil then continue to boil, uncovered, for about 45 minutes or until the marmalade gels when tested.
  3. Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.