When I was down at my brother’s last, he sent me home with some rhubarb marmalade he had made. I don’t like marmalade as a rule, but this was wonderful!
So I asked him for the recipe and he sent this photo. When my son was small, a neighbor of theirs took an interest in him and became Granny Helen. This is her recipe. She has long since passed, but she is still spoken of often.
The ingredients:
4 cups rhubarb, thinly sliced
1 lemon, rind removed and thinly sliced
Juice from the lemon
2½ cups sugar
On Thursday I had lots of rhubarb to use up, so I decided to make 3 batches. I’d fill a quart measuring cup with the 1” pieces.
Doing the rind was a bit harder. I peeled the lemon like an orange and then sliced off most of the white before cutting it into very thin slices and cutting them into ½” – 1” pieces.
My brother said he’d used a vegetable peeler and cut his off that way, while on the lemon. But his marmalade had remained more like sauce, not set up well. So I left a bit on mine, for the pectin.
He had cut the sugar by ¼ cup, using 2¼ cups. It was still much too sweet. So I decided to use 1½ cups of organic sugar.
The next step is to mix it all together and let it set overnight. Mine will probably set a bit longer as Friday and Saturday are wicked busy. It is covered in the fridge.
So you will have to stay tuned to see how it turns out….
