Rhubarb marmalade recipe

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Winter, meet spring. I recently discovered two large freezer bags full of chopped pink rhubarb in my deep freeze, and decided I should get rid of them to make room for a new haul, which considering the weather we’ve been having, is imminent. I haven’t been without a bag of Meyer lemons in my fridge since they became available earlier in the winter, and so was happy to find a recipe for marmalade combining the two in Marisa’s latest book, Preserving by the Pint. You take your lemons and slice…

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An open jar of orangey-pink coloured jam viewed from above with a spoonful of jam being taken out. Behind can be seen red and green sticks of rhubarb and two more jars of jam with their red and white gingham patterned lids on. Rhubarb Cinnamon Jam, Rhubarb Vanilla Jam, Vanilla Jam, Rhubarb Jam, Rhubarb And Custard, Jam Recipe, Bread Butter, Bread And Butter, Jams & Jellies

Rhubarb & Vanilla Jam, with a flavour reminiscent of rhubarb and custard, is simple and delicious. Perfect on scones, bread and butter, with yogurt or porridge, and in desserts and cakes. Make a strikingly coloured jam with early bright red rhubarb or later, greener rhubarb for a golden hue. Both taste equally good, sweet yet tangy with a subtle hint of vanilla. Ready to pot up in around an hour but will keep for a year in unopened sterilized jars.

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