Rhubarb Jam

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the jam
Instructions (11)
  1. Cut the stalks of rhubarb in bits from 2 to 3 inches long.
  2. Weigh the rhubarb.
  3. Put the rhubarb in a jar with an equal weight of sugar.
  4. Cover the rhubarb with the sugar and let it lie for some hours.
  5. Do not use water, as the rhubarb is very juicy.
  6. Place the jar in a pan of hot water.
  7. Boil for 1/2 hour to 1 1/2 hours, depending on the age of the rhubarb.
  8. Stir all the time.
  9. Remove from heat and let stand until cold.
  10. If using ginger, add it from the beginning, tied in muslin, to cook with the rhubarb.
  11. Remove the ginger before serving.
Original Text
Rhubarb Jam. (Mrs. Davidson, Coldstone Manse. 1886.) This jam, which is marked "the older the better," is for Roll puddings. Cut the stalks of rhubarb in bits from 2 to 3 inches long; weigh them and put them in a jar with an equal weight of sugar; cover it with the sugar and let it lie some hours— use no water, as the rhubarb is so full of juice. Put the jar in a pan of hot water to boil from ½ hour to 1½ hours according to whether the rhubarb is old or not; stir all the time; take it off to stand till cold. This is all. But you can, if you like, add from the beginning a little ginger, broken roughly with a hammer, and tied in a muslin to lie and cook with it, but remove the ginger later. (See also Rhubarb, under Domestic Recipes.)
Notes
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