Rhubarb Jam

Ingredients

• Six pounds rhubarb
• Six pounds sugar
• Six ounces whole ginger

Method

1. 1

   Wash and dry the rhubarb, and cut in pieces one inch long.

2. 2

   Crush the ginger, and tie it up in a piece of muslin.

3. 3

   Put rhubarb, sugar, and ginger into the preserving pan, and stir till it boils.

4. 4

   Skim well, and test after twenty minutes’ boiling.

5. 5

   If firming, put it into jars.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 57. The excerpt below is the record exactly as published.

Rhubarb Jam. Six pounds rhubarb. | Six pounds sugar. Six ounces whole ginger

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