Rhubarb Jam

Preparation info
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By Eliza Acton

Published 1845

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  • Spring fruit (rhubarb), 4 lbs.
  • sugar, 4 lbs.: heated slowly, and when tender, boiled quickly, 30 minutes.


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 quickly, weigh, and cut them into half-inch lengths; to every pound add an equal weight of good sugar in fine powder; mix them well together, let them remain for ten minutes or