2961—Rhubarb Jam

Rhubarb jam is one of the most difficult and tedious to make owing (1) to the abundant moisture contained by the vegetable; (2) to its proneness to burn on the bottom of the saucepan, especially towards the close of the cooking process.

If it be desired very green, select suitable natural rhubarb; if it be desired pink, only take the central stalks which are bordered with red, or use forced rhubarb. In any case, it is best not to make more than five or six lbs. at once.

Suppress the ends of the stalks, cut what remains into pieces; by means of a small knife, scrape off the adhering skin and cut the stalks into three-inch lengths. Allow thirteen oz. of loaf-sugar per lb. of rhubarb. Dissolve the former, boil it for seven or eight minutes and then throw the rhubarb into it. Cover the preserving pan and, put it on the side of the stove for about twelve minutes that the fibres of the rhubarb may be disaggregated, and at the end of that time become like vermicelli.

Then set the saucepan upon a fierce fire, and stir constantly until the preparation reaches the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage, whereupon the jam is finished.