Homemade Strawberry Rhubarb Marmalade
This strawberry rhubarb marmalade is a delightful combination that captures the very essence of spring and summer. Its bright flavors and chunky texture deliver a burst of freshness perfect for slathering on warm toast or dolloping on fresh scones.
Equipment
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Jar funnel optional
- Two sterilized glass jars with lids
Ingredients
For the Marmalade
- 2 cups fresh strawberries about 300g, hulled and diced
- 2 cups fresh rhubarb about 300g, chopped into small pieces
- 1 cup sugar 200g
- 1/4 cup fresh lemon juice 60ml
Instructions
Prepare the Fruit
- Start by washing the strawberries and rhubarb thoroughly. Hull the strawberries and chop them into small pieces. Slice the rhubarb into small chunks, ensuring they're roughly equal in size for even cooking.
- Tip: The smaller your fruit pieces, the faster the marmalade will cook down.
Combine Ingredients
- In a medium saucepan, combine the diced strawberries, chopped rhubarb, sugar, lemon juice, and lemon zest. Stir gently to combine.
- Tip: Allow the mixture to sit for about 10 minutes; this helps draw out the juices from the strawberries and rhubarb.
Cook the Mixture
- Place the saucepan over medium heat, stirring the mixture occasionally. You'll begin to see the sugar dissolve and the fruit soften. As it bubbles, keep an eye on the mixture; it will begin to thicken after about 15–20 minutes.
- Tip: Use a spoon to check the consistency; it should coat the back of the spoon when it's ready.
Test for Set
- Once the marmalade has thickened, test for doneness by placing a spoonful on a cold plate. Wait a moment, then run your finger through it. If it holds its shape, it's ready for jars!
- Tip: If you prefer a chunkier texture, simply mash the fruits a bit less during cooking.
Jar It Up
- Using a jar funnel, pour the hot marmalade into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with the lids.
- Tip: Invert the jars for 5 minutes to create a vacuum seal.
Notes
Pro tips for Homemade Strawberry Rhubarb Marmalade: Opt for fresh, ripe strawberries and rhubarb for the best flavor. Adjust the sugar to your taste; if you prefer a tart marmalade, you can reduce it slightly. Store in a cool, dark place; once opened, keep it in the fridge.