Rhubarb & Orange Marmalade
- Type : Breakfast
From our Lakeland Preserves Book
Ingredients
- 1kg oranges
- 1kg trimmed rhubarb roughly chopped
- 1.3kg granulated sugar
Method
-
Peel the oranges and slice the rind thinly. Squeeze the oranges until you have 375ml juice.
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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.
-
Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.
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