Carrot and Rhubarb Marmalade


Prep time: 
20 minutes


This recipe has been created by fellow Local Greener Joe Welstead, it looks and tastes senstational.


  • 4 cup carrots, grated
  • 4 cup rhurbarb, grated
  • 2 lemons
  • 5 cup sugar
  • 1.5 cup water


  1. Cut off the rinds of the lemons and chop
  2. Add the chopped rinds and juice of the lemons in a large pan.
  3. Keep the pith of the lemons and place in a cheesecloth.
  4. Add all other ingredients to the pan and bring to a gentle boil.
  5. Dip in the cheesecloth and leave it to simmer.
  6. Cook for a good two hours, checking the consistency and stirring occasionally.
  7. Remember the jam will thicken as it cools! Pour immediately into sterilised jam jars - it should make enough for three pots.