Rhubarb Marmalade
Rhubarb marmalade stretches a spring vegetable into something you can spread on toast all year. Here the tart stalks are cooked with chopped citrus rind and a pound of raisins, which add dark sweetness and body without any added pectin. The fruit stands for half an hour before the sugar goes in, so the rhubarb softens and releases juice first. Simmer it slowly until thick, and stir often.
Instructions
Put the lemon juice, orange juice and cut rhubarb together in a large pot.
Chop the lemon and orange rinds along with the raisins, then stir them into the rhubarb mixture.
Stir everything well and leave it to stand for 30 minutes so the fruit starts to give up its juice.
Add the sugar and bring the pot to a boil. Lower the heat and simmer for 1 hour, stirring often so the bottom does not scorch.
When the marmalade has thickened, ladle it into glasses or a crock.
Let it cool completely, then seal.
Make it personal.
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