Recipes > Sauces & Spreads > Jams > Rhubarb Jam > Rhubarb Jam

Rhubarb Jam

Instructions

Peel the rhubarb stalks and cut them into small square pieces. Then weigh them, and to each pound allow three quarters of a pound of powdered loaf-sugar. Put the sugar and the rhubarb into a large, deep, white pan, in alternate layers, the top layer to be of sugar, cover it, and let it stand all night. In the morning, put it into a preserving kettle, and boil it slowly till the whole is dissolved into a thick mass, stirring it frequently, and skimming it before every stirring. Put it warm into glass jars, and tie it up with brandy paper.

Print

Print recipe/article only

Source

Directions for Cookery, in its Various Branches (1840).


comments powered by Disqus