Rhubarb Jam

Ingredients

• Take two pounds and a half of peeled rhubarb
• one pound of centrifugal sugar

Method

1. 1

   Cut rhubarb into pieces, sprinkle with sugar, set aside for twelve hours, pour off liquid, boil with spices until syrupy, add rhubarb, boil gently until thick and clear, pour into jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 116. The excerpt below is the record exactly as published.

Take two pounds and a half of peeled rhubarb, and cut it into pieces about an inch long. Put it on a large flat dish, sprinkle over one pound of centrifugal sugar, and set it away in a cool place for twelve hours, then pour off the liquid. Tie up in muslin four cloves, and one inch of cinnamon stick, or three-quarters of an ounce of ginger slightly crushed ; put this into a preserving-pan with one pound of the crystallised sugar, and a bit of soda the size of a Spanish nut ; boil till it becomes a thick syrup covered with large bubbles, and when, on rubbing it with a spoon on the side of the pan, it will grain. Take out the seasoning, put in the rhubarb, and boil gently for twenty minutes or half an hour. Take up a little and let it cool ; if thick and clear, it is done. Pour it into jars, and tie down at once with vegetable parchment. The jam should be of a pale green. Rhubarb jam

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