If, like us, you’ve grown your own rhubarb this summer, here’s the perfect way to put it to good use. This 1936 recipe for ‘Rhubarb Jam’ delivers a delicious preserve to make in the summer and enjoy all year round.
Original Recipe: 'Rhubarb Jam' (Book 5, 1936)
Makes: 1 lb (1 jar)
1 lb (454g) Rhubarb
1 lb (454g) Preserving Sugar
A thumb-sized piece of ginger, peeled *
* Less if using mid or late season (older) rhubarb
'If possible obtain young or forced rhubarb, as it does not require stringing or peeling, neither does it require so much boiling'
1. Cut rhubarb into pieces about one inch long and slice the ginger into pieces around the same size. Peel off the rind of half a lemon and mince this finely using a sharp knife.
2. Put the preserving sugar in a pan and tip in the rhubarb, ginger and minced lemon zest. Set this over a low heat and stir slowly and continuously until the fruit softens. Then squeeze in the juice of half a lemon and stir.
3. When the rhubarb is soft and the sugar has melted, bring to the boil and simmer gently for about half an hour if the rhubarb is young, or between 45 minutes and 1 hour if it is old (mid / late season), continuing to stir slowly and constantly.
4. Test by putting a little on a cold plate. If it jellies when pushed gently with the back of a knife or spoon, it's done. Remove the pieces of ginger, which should by now be easy to spot. Pour into a clean and dry jam jar and cover when cold.
Original Recipes for 'Rhubarb Jam'
'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)