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.
INGREDIENTS:
- 1kg rhubarb, chopped
- 1kg jam sugar
- 250g raisins or sultanas
- 1 lemon
- 1 orange
METHOD:
- 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.