Lemon and Rhubarb Jam

 

 

 

2 ½ lbs Prepared Fruit

(4 Lemon and 1 lb Rhubarb)

4 lbs Sugar

1 bottle Certo

 

 

 

 

1.         Prepare 4 lemons in accordance with basic marmalade recipe, using ¼

pint of water, and ¼ teaspoon bicarbonate of soda.  Cooking for times

given.

 

 

2.         Take 1 ½ lbs prepared lemon and add 1 lb finely chopped rhubarb.

 

 

3.         Mix well with 4 lbs sugar.

 

 

4.         Bring to a full rolling boil quickly, stirring constantly.

 

 

5.         Boil for 4 minutes.

 

 

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

 

 

7.         Stir and skim by turn for 5 minutes.

 

 

8.         Pot and cover in the usual way.