Rhubarb and Orange Marmalade


  • 4 lbs Rhubarb
  • 1 Lemon
  • 4 Oranges
  • 1 pint water
  • 2 lbs Castor sugar


This is a wonderful way of using up a glut of rhubarb, especially later in the season transforming it into a delicious marmalade to enjoy on your morning toast! It’s definitely a favourite in our house!  
  1. Wash and dice the rhubarb into approx 2cm lengths and place in a large preserving pan.
  2. Finely peel the zest of the oranges and lemons, then remove the peel and finely chop the fruit using a food processor if you have one. Add fruit and peel to the rhubarb.
  3. Add the water and cook on a low heat for 30mins, then add the sugar and set aside for an hour.
  4. Bring to the boiling point and simmer for 2 hours stirring frequently so it doesn’t burn.
  5. Pour into clean jam jars that have been sterilised in your dishwasher or oven. Cover securely with tight fitting lids and store in a dark place. 

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