Rhubarb Raisin Marmalade Recipe

Cooking Directions

• STEP 1.In a large saucepan, combine the chopped rhubarb, raisins, sugar, lemon juice, and water.
• STEP 2.Bring the mixture to a boil over medium heat, stirring occasionally.
• STEP 3.Reduce the heat to low and simmer for about 30 minutes, or until the rhubarb is soft and the mixture has thickened.
• STEP 4.Remove from heat and let the marmalade cool for a few minutes.
• STEP 5.Transfer the marmalade to sterilized jars and seal tightly.
• STEP 6.Store in a cool, dark place for up to 1 year.
• STEP 7.Serve the rhubarb raisin marmalade on toast, scones, or biscuits, or use it as a filling for pastries or a topping for yogurt or ice cream.

Cooking Tips

• Make sure to chop the rhubarb into small pieces to ensure even cooking.
• You can adjust the amount of sugar according to your taste preference.
• Sterilize the jars by boiling them in water for 10 minutes before filling them with the marmalade.

Storage and Serving

• Store the rhubarb raisin marmalade in a cool, dark place for up to 1 year.
• Once opened, refrigerate the marmalade and consume within a month.
• Serve the marmalade on toast, scones, or biscuits, or use it as a filling for pastries or a topping for yogurt or ice cream.