Followers on Twitter will know that my dad has grown some rhubarb. Quite a lot of it. I’ve already stewed some for pudding and made some cordial, but that didn’t make a dent. We’ll be offloading some on my aunt and uncle at the weekend, but that’s also not going to use up a substantial amount. More cooking of the stuff has to happen, so I decided to make jam. Well, marmalade in this case. Actually, it might be jam for all I know, I’m not up on the archaic rules for what makes these things jam or marmalade, but we’ve always called it that for reasons, so we’ll stick with that.