Rhubarb Jam

Ingredients

• 6 Pounds of Rhubarb
• 6 Pounds of Syrup (3 Pounds Corn Syrup to 3 Pounds Sugar)
• 2 Ounces of Root Ginger

Method

1. 1

   Peel rhubarb and weigh after peeling; cut in pieces about two inches long and put in a preserving kettle with the syrup and the ginger, which must be bruised and tied in a muslin bag.

2. 2

   Leave this for three days, stirring gently each day to dissolve the sugar.

3. 3

   Strain the liquor from the fruit the third day, boil and pour the syrup over the fruit while hot.

4. 4

   Let it stand again for three days without stirring, then pour all into a preserving kettle, taking the ginger bag out; boil from half to three-quarters of an hour after it comes to a boil.

5. 5

   Pour into clean, dry jars and cover.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.

RHUBARB JAM 6 Pounds of Rhubarb 6 Pounds of Syrup (3 Pounds Corn Syrap to 3 Pounds Sugar) 2 Ounces of Root Ginger

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