Recipe

Rhubarb and orange marmalade

Jun 30, 1975 2:00pm
  • 1 hr 25 mins cooking
  • Makes 6 Cup
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Ingredients

Rhubarb and orange marmalade
  • 1 kilogram oranges
  • 1 kilogram trimmed rhubarb, chopped coarsely
  • 6 cup (1.3kg) white sugar

Method

Rhubarb and orange marmalade
  • 1
    Peel oranges; slice rind with pith thinly. Squeeze juice from oranges (you need 1½ cups juice).
  • 2
    Combine rind, juice, rhubarb and sugar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 45 minutes or until marmalade jells when tested.
  • 3
    Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

Notes

For best results use only the reddest parts of the rhubarb stems.

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