Makes: 3-4 x 500g jars)
600g/1.25-1.5 lb rhubarb
2 large oranges
Sugar (allow about 500g/1lb sugar to 500g/1lb fruit
2tsp ground ginger or 2tbsp chopped stem ginger (optional)
1 Trim and chop the rhubarb and set aside.
2 If you want the citrus fruit rinds, remove them with a peeler (discarding the white bitter pith) and chop, cut or shred it as fine or as chunky as you like.
3 Halve the fruit and remove the pips. Tie the pips and citrus flesh in a piece of muslin (they give extra flavour and pectin – setting agent). Squeeze the juice and set aside. Soak the rind and pips overnight in the water. Put the sugar in a large bowl in a warm dry place.
4 The next day tip the citrus fruit, water, rind and bag of pips into a large pan and simmer gently until the rind is tender. Then add the rhubarb, the sugar, lemon, fruit juice and ginger and stir well while the sugar dissolves over a gentle heat. Then boil the mixture rapidly until setting point is reached. (See below)
5 When you are sure the marmalade is ready remove the bag of pips and cool until the fruit and rind will distribute evenly. Fill the hot sterilised jars, seal and label.
To test for setting point:
a. The thermometer should read 104ºC/220ºF for a light set or 105ºC/222ºF/ for a very firm set.
b. Put a little of the marmalade on a very cold (place in freezer 10mins) saucer and leave to cool. After a few seconds push you finger across the surface to see if it wrinkles. If not continue boiling.
c. Take a wooden spoonful of marmalade from the pan and allow it to drip into the pan until the marmalade begins to hang in flakes, if not continue boiling.
Tips: For the best results remember to allow time for the rind and pips to soak overnight in water and the sugar to warm for 1-2 hours, it will dissolve more easily.