Rhubarb Jam from Modern Cookery for Private Families by Eliza Acton
The stalks of the rhubarb (or spring-fruit, as it is called) should be taken for this preserve, which is a very good and useful one, while they are fresh and young. Wipe them very clean, pare them ...
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Cooking tools:
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- Mixing bowl
- Spoon
- Saucepan
- Stove
Ingredients
- Spring fruit (rhubarb), 4 lbs.
- sugar, 4 lbs.: heated slowly, and when tender, boiled quickly, 30 minutes.
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