Rhubarb and Orange Marmalade

Submitted by Ugly Duck

"From the standard early 1900-Norwegian cookbook by Henriette Schønberg-Erken, with a cinnamon twist. Easy to make, stores forever. Lovely as topping on bread with Brie cheese. You may add less sugar, it should not be too sweet. It's runny when it's finished, but will set nicely after it's cooled."

 

• Ready In: 2hrs 20mins
• Ingredients: 4
• Yields: 4 small jars

ingredients

• 1 liter peeled and diced rhubarb
• 750 g brown sugar
• 3 -4 oranges, zest and pulp
• 2 -3 cinnamon sticks

directions

1. Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
2. Remove cinnamon sticks before pouring into sterilized glass jars and seal.