Mrs Beetons Jams and Preserves Revisited
Rhubarb and Orange Jam
(To Resemble Scotch Marmalade)
1.1lt (2 pints) Rhubarb, finely cut
680g (1½lb) Sugar
6 Oranges
Peel the oranges.
Remove as much of the white pith as possible, divide them and take out the pips.
Slice the pulp into a preserving pan, add the rind of half the oranges cut into thin strips and the sugar.
Peel the rhubarb, cut it into thin pieces, add to the oranges and stir altogether over a gentle heat until the jam is done.
Remove all the scum as it rises.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Should the rhubarb be very old, stew it alone for 15 minutes before the other ingredients are added.
Time: ¾ to 1 hour.
Seasonable from February to April.
RHUBARB AND ORANGE JAM
(to resemble Scotch Marmalade)
1591. INGREDIENTS - 1 quart of finely-cut rhubarb, 6 oranges, 1-1/2 lb. of loaf sugar.
Mode - Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the scum as it rises, put the preserve into pots, and, when cold, cover down. Should the rhubarb be very old, stew it alone for 1/4 hour before the other ingredients are added.
Time - 3/4 to 1 hour.
Average cost, from 6d. to 8d. per lb. pot.
Seasonable from February to April.
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