Ingredients
Method
1.Peel oranges; slice rind with pith thinly. Squeeze juice from oranges (you need 1½ cups juice).
2.Combine rind, juice, rhubarb and sugar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 45 minutes or until marmalade jells when tested.
3.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
For best results use only the reddest parts of the rhubarb stems.
Note
