Home › Salads and Dressings › Canning-Rhubarb Jam

Canning-Rhubarb Jam

pieces. These pieces may be cut into fancy shapes or left plain. Put them in a stone jar, add a half cup of salt to every five pounds of citron. Cover with cold water, stand aside five hours.

Drain, cover with fresh, cold water, soak two hours, changing the water three or four times. If you wish them crisp, dissolve one teaspoonful of powdered alum in two quarts of boiling water, add the citron and bring to boiling point. Drain, throw into cold water fifteen minutes and drain again.

Make a syrup from two and a half pounds of granulated sugar, and one and a half quarts of boiling water. Boil and skim. This is to fifteen pounds of fruit. When the syrup is perfectly clear put in the citron and simmer until you can pierce it with a straw. Then lift it carefully with a skimmer and spread on large platters. Stand in the hot sun two hours to harden. Chip the yellow rind from one large lemon, add the syrup, then add the strained juice of two lemons, and one and a half ounces of green ginger root cut into thin slices. Boil gently ten minutes and stand aside until wanted.

When the citron hardens, put it, cold, into jars. Bring the syrup again to the boil, strain over the citron. Cover the jars and keep in a dark, dry place.

Watermelon rind may be preserved in precisely the same manner.