Rhubarb Jam

 

 

 

2 lb. Rhubarb

¼ pint Water

3 lb. Sugar

1 Bottle Certo

 

 

 

1.         Finely slice the rhubarb but do not peel.

 

2.         Measure the sugar into a large preserving pan and add 2 lb. prepared rhubarb and the water.

 

3.         Add 1 tsp. ground ginger if desired.

 

4.         Mix well and bring quickly to a full rolling boil.

 

5.         Add a small knob of margarine or butter.  Stir constantly.

 

6.         Boil hard for 3 minutes.  Remove from the heat and stir in the Certo.

 

7.         Skim, pot and cover.