Rhubarb Jam

Ingredients

• 1 pound of rhubarb
• quarter its weight in sugar
• f lb. of sugar for every pound of fruit
• about J pint of water
• the rind and juice of a lemon to every 4 lb.
• a little root ginger

Method

1. 1

   Peel the rhubarb and cut it into pieces about 1 inch long.

2. 2

   Weigh the fruit and note the weight.

3. 3

   Allow it to stand all night with about a quarter of its weight in sugar.

4. 4

   The next day, add half a pound of sugar for every pound of fruit.

5. 5

   Place in a large pan with the sugar and juice, and add about half a pint of water and the rind and juice of a lemon for every 4 pounds.

6. 6

   Add a little root ginger.

7. 7

   Bring to the boil and boil, stirring all the time, until it sets easily.

8. 8

   Place in jars and tie down.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 26. The excerpt below is the record exactly as published.

Rhubarb jam is a very good, economical, and cheap jam for cooking-lecture use. I give the following recipe for it : Rhubarb Jam — Peel the rhubarb, and cut it up into pieces about 1 inch long. Weigh the fruit, and note TEACHING DOMESTIC ECONOMY 59 weight. Allow it to stand all night with about quarter its weight in sugar. Next day add f lb. of sugar for every pound of fruit. Place in a large pan with the sugar and juice, and add about J pint of water and the rind and juice of a lemon to every 4 lb. Add also a little root ginger

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