- 1kg oranges
- 1kg trimmed rhubarb, roughly chopped
- 1.3kg granulated sugar
- Peel the oranges and slice the rind thinly. Squeeze the oranges until you have 375ml juice.
- Combine the rind, juice, rhubarb and sugar in a saucepan and stir over a high heat, without boiling, until the sugar dissolves. Bring to the boil then continue to boil, uncovered, for about 45 minutes or until the marmalade gels when tested.
- Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.