Father’s Day Memory Marmalade – Lemon, Strawberry, Rhubarb


It sure is a busy time of year!!! Non-stop social events….. still, I had to take the time to use the last of the spring rhubarb in this recipe to assure that I have some canned sunshine throughout the next long winter (if it makes it that long). Why not a marmalade??? It’s a sweet, zesty jam that can be made with various citrus fruits utilizing their peels to enhance the flavor.  I wondered if the lemon and rhubarb would be too sour together and decided to add a cup of sweet puréed strawberries to the mix.  Not only did it give the jam a nice bright color, it balanced out the acidity of the lemons.Marmalade 2

While I was standing at the stove stirring the pot of fruits I thought about my Dad teaching me little tidbits of cooking when I was very young.  He was making l’orange sauce for the duck being served that evening in the restaurant.  Before adding anything savory to his bright orange brew, he told me that if I added sugar and cooked it down for a while, it would become marmalade!  Funny, the things you remember….. So, in honor of Father’s Day this Sunday, here is my recipe:

5 cups of diced rhubarb

2 medium-sized lemons sliced and seeds removed

1 cup strawberries puréed

6 cups of sugar

8 1/2 pint jelly jars

Large stockpot of boiling water.

In a large heavy bottom pot combine rhubarb, puréed strawberries and sugar. Purée, in a food processor, the lemons, peel and all, and add to the mixture. Bring to a boil and turn down the heat and simmer uncovered  You will have to keep an eye on the pot so it doesn’t get away from you. Stir frequently and cook for just over an hour until it coats the back of a spoon. I can tell it is done when the fruit doesn’t separate from the liquid.  Remove from the heat and skim off the foam that forms on top of the marmalade.  Place the uncapped jars in the stockpot to get them hot and carefully remove and set on a dishcloth.  Ladle the mixture into the jars leaving 1/4 inch from the rim.  Wipe the jar rims. marmalade 3

Center the lids on the jars and screw on the bands until fingertip tight.  Now comes the processing.  Place your jars of marmalade in the stockpot of boiling water.  Make sure they are fully covered.  Leave in for ten minutes.  Remove and cool.  You will hear your jars pop when they are properly sealed. It always makes me smile!

Label your jars in any creative way you would like…..Give Dad a jar or two!

finished marmalade

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