Rhubarb conserve

Variation 1 on the great rhubarb jam sessions. This is from an old book called 500 recipes: jams, pickles and chutneys, by Marguerite Patten. Mine is priced 2/6 so it is quite old. 


  • 1kg rhubarb, chopped
  • 1kg jam sugar
  • 250g raisins or sultanas
  • 1 lemon
  • 1 orange


  • Put the chopped rhubarb in the jam pan and cover with sugar, and leave to stand until the next day
  • Add the raisins, and bring to a slow boil for 20 minutes
  • Add the juice and grated rind of one lemon and one orange, and boil until the jam is thick.
  • Pour into warmed jars, and leave to set. 

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