4985 Rhubarb Jam

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This jam is one of the longest to make and requires a lot of attention because of: 1) the large amount of water contained in the rhubarb, and 2) the ease with which it burns; it tends to stick to the pan especially towards the end of the cooking time.

If a green jam is required, select the green stalks; for a red jam use only the centre stalks with red skins, or use forced rhubarb. Whatever kind is used do not try to make more than approximately kg (5–6 lb) at any one time.

Discard the leaf ends of the stalks, remove the skin with a small knife from all round the stalks and cut into 5 cm (2 in) lengths.

Weigh out 400 g (15 oz) sugar per 500 g (1 lb 2 oz) of rhubarb; place in a pan with a little water to dissolve it, allow to boil for 7–8 minutes then add the sliced rhubarb. Cover with the lid, remove from the stove and allow to stand for 15 minutes during which time the rhubarb will disintegrate and be reduced to filaments.

Replace the pan on the stove and cook rapidly and stirring continuously until the required stage of cooking is reached.