How To Make Lemon and Rhubarb Marmalade

Homemade Jam Recipes

Ingredients: Lemon and Rhubarb Marmalade Recipe

Photo of Lemons2 lemons
2 large oranges (Seville oranges work best in this recipe)
3 lb / 1,300 grams of rhubarb stalks (discard the toxic leaves)
3 lb / 1,300 grams of white sugar (use granulated, not caster)
24 fl oz / 700 ml of tap water
1 teaspoon of tartaric acid

Method - What To Do

Wash the lemons and oranges, and wipe them dry. Juice the fruit and then trim off the outer skins, shredding these finely. Place any pips and any pith into a muslin bag and tie the top of this bag tightly (this will increase pectin levels when cooking). Place the muslin bag into a saucepan, along with the shredded lemon and orange rind, the squeezed juice and roughly half of the water. Leave this mixture to rest overnight.

Photo of OrangesThe following day, bring the pan to a gentle simmer for roughly one and a half hours, or until the shredded pieces of rind become tender. After this period of steeping, chop the rhubarb into neat slices and add these pieces to the simmering pot. Also add the remaining water and the teaspoon of tartaric acid powder, and simmer this marmalade mixture for around 20 minutes, stirring a little during its cooking time.

After the rhubarb has started to soften, take out the muslin bag and squeeze well, to extract as much of its pectin-rich juices as possible. Remove the pan from the heat, so that you can stir in the sugar without the mixture boiling. Stir well until the sugar dissolves and then boil hard for ten minutes.

Photo of RhubarbTest for jelling, using a chilled plate and a small sample of the hot lemon and rhubarb marmalade. Spoon the marmalade onto your cold plate and after a minute, inspect it closely to see if it is setting and firming up, with a thin outer skin forming as it quickly cools. If you decide that this is not happening, then boil for another five minutes and test again.

Once your marmalade is ready to set, take the pan off the cooker for the final time, allow to cool for ten to 15 minutes, and skim off any remaining surface residue. Ladle the mixture into hot glass jam jars, which have just been sterilised, before topping with wax discs and the lids (tightly screwed on).

Lemon and Rhubarb Marmalade recipe - More Marmalade Recipes.