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How to Preserve Rhubarb


Free the rhubarb from leaves, cut it up in inch lengths, wash and drain it in a sieve or colander. Next, put the rhubarb into a sufficiently large pot, or preserving-pan, with a little water, say a pint of water to ten pounds of rhubarb, and put this on the fire, with the lid on, to boil until dissolved to a pulp, stirring it occasionally; as soon as all the rhubarb is dissolved, add six pounds of moist sugar, and stir the whole continuously on the fire while boiling fast, until reduced to a rather stiff paste or marmalade, this will require about half an hour's boiling; the preserve or jam must then be immediately put into jars, or gallipots, and, when cold, is to be covered with stiff paper, and tied round with string. Keep the jam in a cold place, for use.


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A Plain Cookery Book for the Working Classes (1852).

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