I’ve been asked to share the recipe of the rhubarb marmalade I made last weekend. It was frankly the best marmalade I ever had. Not joking. My daughter now have it on everything from pancakes to sandwiches, to oatmeal and yoghurt! The jars I’ve shared with friends have been appreciated as well. I’m going to make more. If you happen to have a lot of rhubarb right now, (our area is blessed with a bounty of rhubarb at the moment,) here is how to make it.
2 organic lemons
2.2lbs cane sugar
1 tablespoon fresh grated ginger
Rinse the rhubarb and make thin slices. Put the slices in a big bowl.
Rinse the lemons in warm water, grate the peel, and press the juice out of the lemons.
Add the grated lemon peel and juice to the sliced rhubarbs. Add half of the sugar and mix. Cover with a lid or plastic wrapping, leave in room temperature for 12 hours.
Pour the fruit and sugar mix into a big pot. Boil for 20 min. Stir every once in a while.
Take away from the heat. Mix in the rest of the sugar, a little at a time. Let it boil, boil hard without a lid for 15-20min.
Take a cup of the marmalade out of the pot, and stir the grated ginger into the cup. Mix well. Add the ginger mix to the marmalade. Pour the marmalade into warm jars/cans. After they cooled down place them in a cool place (pantry/fridge/root cellar.)
I’d love to hear if you try the recipe, and what you think!