Mrs Beetons Jams and Preserves Revisited
Rhubarb Jam
Rhubarb
To every 450g (1lb) of Rhubarb allow:
450g (1lb) Sugar
½ Lemon, rind only
Wipe the rhubarb dry, take off the string or peel and weigh it.
Put into a preserving pan, with sugar in the above ratio.
Mince the lemon rind very finely, add it to the other ingredients.
Place the preserving pan over a low heat.
Keep stirring to prevent the rhubarb from burning.
When the sugar is well dissolved, increase the heat.
Allow the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: If the rhubarb is young and tender, 45 minutes, reckoning from the time it simmers equally, old rhubarb, 1¼ to 1½ hour.
Sufficient: About 600ml (1 pint) of sliced rhubarb to fill a 450g (1lb) pot.
Seasonable from February to April.
RHUBARB JAM
1590. INGREDIENTS - To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of 1/2 lemon.
Mode - 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 hour.
Average cost, 5d. to 7d. per lb. pot.
Sufficient - About 1 pint of sliced rhubarb to fill a lb. pot.
Seasonable from February to April.
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