Home › The Principles of Cookery › RASPBERRY AND RHUBARB JAM (an excellent family preserve)

RASPBERRY AND RHUBARB JAM (an excellent family preserve)

Choose sound, newly-gathered raspberries and well-grown juicy rhubarb, and weigh them after the rhubarb has been pared and the raspberries have been stripped from the stalks. Take double the weight of raspberries to that of rhubarb, and allow three pounds of powdered loaf sugar to every four pounds of fruit. Slice the rhubarb, put it into a preserving-pan, and let it simmer gently for a quarter of an hour from the time it begins to boil, stirring it occasionally to keep it from burning to the bottom of the pan. Add the raspberries, and boil them half an hour. Stir in the sugar, and boil the jam until it will set when a little is put upon a plate. Pour it immediately into jars, and cover these in the usual way. Keep the jam in a dry airy place. Probable cost, 7d. per pound.