Rhubarb Jam to Imitate Preserved Ginger

Ingredients

• some young thick rhubarb, pare it, cut it into two-inch lengths, and weigh it
• one pound of powdered loaf sugar
• the grated rind of one lemon
• half a pound of loaf sugar
• half a pint of water
• as much grated ginger as will make it pleasantly hot

Method

1. 1

   Place rhubarb on dishes in a single layer, sprinkle with grated lemon rind and powdered sugar, and let it sit for 24 hours.

2. 2

   Boil loaf sugar in water for 10 minutes, add syrup from rhubarb, boil for 20 minutes, then add ginger.

3. 3

   Simmer rhubarb until tender, jar it, and cover with syrup.

4. 4

   Store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 4 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.

ubarb Jam to Imitate Pre- served. Ginger. — Take some young but BHU ( 732) BHU thick rhubarb, pare it, cut it into two-inch lengths, and weigh it. Place it on dishes in a single layer, and over each pound sprinkle the grated rind of one lemon and one pound of powdered loaf sugar. Let it remain twenty- four hours. The next day boil half a pound of loaf sugar in half a pint of water for ten minutes, pour into this the syrup from the rhubarb, boil it twenty minutes, and add as much grated ginger as will make it pleasantly hot

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