Rhubarb Jam
From Recipes for the million, 1891
Serves 2
The jam should be of a pale green. Rhubarb jam will not keep as long as most others.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for the million (1891), page 116. The excerpt below is the record exactly as published.
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 will not keep so long as most others, as the fruit is more liable to fermentation. JAM (STRAWBERRY). — Strip the stalks off and weigh the fruit, then put it into a preserving-pan and boil quickly for half an hour, stirring it during the whole time with a wooden spoon, but so as not to bruise it. The addition of one pound of red currant juice to every four pounds of strawberries will be found a great improvement. Then add to every pound of fruit three-quarters of a pound of powdered sugar
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