Apple and Rhubarb Jam

 

 

 

3 lbs Cooking Apples

1 lb Rhubarb

¼ pint Water

5 lbs Sugar

1 Bottle Certo

 

 

 

1.         Peel and core the apples, cut into small pieces, and cook in a

saucepan with the water.

 

 

2.         Wash the rhubarb and slice finely but do not peel.

 

 

3.         Measure 2 lbs prepared apples and juice into a preserving pan, add

the sugar and rhubarb, mix well.

 

 

4.         Heat slowly, stirring occasionally, until the sugar has dissolved.

 

 

5.         Bring to a full rolling boil and boil rapidly for 3 minutes.

 

 

6.         Remove from the heat, stir in the Certo.

 

 

7.         Skim, pot and cover in the usual way.