Rhubarb Jam

Ingredients

• a pound of rhubarb
• one pound of sugar
• the rind of half a small lemon
• a quarter of an ounce of bitter almonds

Method

1. 1

   Peel and cut rhubarb into short lengths.

2. 2

   For each pound of fruit, add one pound of sugar, lemon rind, and chopped almonds.

3. 3

   Bring to boil, stir constantly, skim, and boil until it sets.

4. 4

   Jar and seal when cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1522. The excerpt below is the record exactly as published.

Rhubarb Jam. — Rhubarb jam is most wholesome and useful, but it will not keep for- a great length of time like other preserved fruits. Peel the rhubarb, and cut it up into short lengths. Weigh it, and with each pound of fruit put one pound of sugar, the rind of haK a small, lemon, chopped small, and a quar- ter of an ounce of bitter almonds, blanched and chopped. Bring the fruit slowly to the boil, stir constantly, and skim carefully, then boil it rather quickly until it will set when a little is put upon a plate. Put it into jars, and when it is cold, tie these down in the usual way. If liked, the almonds may be omitted, and the juice of the lemon may be added to the fruit. Time to boil young rhubarb, about three-quar- ters of an hour. Old rhubarb, one hour to one hour and a half, counting from the time the jam simmers equally all over. Probable cost, 6d. to 8d. per pound. Rhubarb Jam (another way). — Take as, much rhul)arb as is required, and cut it into small pieces; then take a pound of sugar to every pound of rhubarb

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