Rhubarb Lemon Marmalade
4 lb rhubarb
Rinds of 4 lemons
½ pint water
5 lb sugar
Rinds of 4 lemons
½ pint water
5 lb sugar
Quantities can be reduced proportionately.
Wash and trim the rhubarb, Cut into approximately 1" lengths. Put into a
preserving pan with the water and grated lemon rind.
Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft.
Add the sugar and stir until it is completely dissolved.
Bring to a full rolling boil - boil rapidly for about 30 minutes.
Pour into hot, clean, sterilized jars and seal & Label at once.
Wash and trim the rhubarb, Cut into approximately 1" lengths. Put into a
preserving pan with the water and grated lemon rind.
Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft.
Add the sugar and stir until it is completely dissolved.
Bring to a full rolling boil - boil rapidly for about 30 minutes.
Pour into hot, clean, sterilized jars and seal & Label at once.
| Directions |
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