RECIPE FOR MAKING RHUBARB JAM.

Thames Star, Volume IX, Issue 3037, 8 November 1878, Page 1

RECIPE FOR MAKING RHUBARB JAM.

I hare made s great deal this year by the following recipe, and it is excellent: Wipe the Bhubarb dry, and eat it into" piece! a little more then an inch long; unless it is old, there if no need to peel it. To every pound of Bhubarb add a pound of white sugar and put afewoiti of whole ginger in the preferring pan with the rhubarb and sugar, let it reach boiling point slowly; when once it boils decidedly, keep it on the fire twenty minutes if the rhubarb is young, half an hoar or three-quarters if it is old. Just before yon take it off" the fire, stir in a spoonful of essence of lemon. Take out the bits of ginger as you put the jam in pots. The quantity of lemon and ginger is quite a matter of taste. I put to 141b* of jam a dessert spoonful of essence and about Sin long of ginger. Wash the rhubarb, and rub with a dry cloth Won't pare it), cut it into squares, put it into ft jar in the proportion of lib of loaf sugar to lflb of rhubarb; take some of the sugar/and with it rub off the rind of one lemon to 31b of rhubarb; strain the juice into the jar where you hare the rhubarb and sugar, then cut up the lemon ihto small dice, mix all together, and let them remain covered for twenty-four hours, or until the whole of the sugar is melted. Drain the juice from the rhubarb, and boil it for twenty. minutes, then add the rhubarb, and boil thirty minutes, leaving the squares in shape. Great care must be taken in stirring it, or the square* will break. This jam is exceebingly good, and keeps well.