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Rhubarb Jam

Ingredients

To every pound of rhubarb allow 1 pound of loaf sugar, the rind of 1/2 lemon.

Instructions

Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon. Pour it into pots, and cover down with oiled and egged papers.

Time: If the rhubarb is young and tender, 3/4 hour, reckoning from the time it simmers equally; old rhubarb, 1 1/4 to 1 1/2 hours.

Sufficient: About 1 pint of sliced rhubarb to fill a pound pot.

Seasonable from February to April.

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Source

The Book of Household Management (1861).


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