Rhubarb and Orange Jam

Ingredients

• Peel six sweet oranges
• i^-lbs. loaf sugar
• Peel the rhubarb (iqt. cut finely)
• rinds of half the oranges cut into thin strips

Method

1. 1

   Peel the oranges and remove as much of the white pith as possible.

2. 2

   Divide them and take out the pips.

3. 3

   Slice the pulp into a preserving pan.

4. 4

   Add the rinds of half the oranges cut into thin strips, the sugar, and the rhubarb.

5. 5

   Stir all together over a gentle fire until the jam is done.

6. 6

   Remove all the scum as it rises.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 83. The excerpt below is the record exactly as published.

Rhubarb and Orange Jam. Peel six sweet oranges. Remove as much of the white pith as possible. Divide them and take out the pips. Slice the pulp into a preserving pan. Add the rinds of half the oranges cut into thin strips, i^-lbs. loaf sugar broken small. Peel the rhubarb (iqt. cut finely)

Cook this with the app: pantry check, scaling, and the assistant.