Rhubarb and Ginger Jam

 

 

 

3 lbs Prepared Rhubarb

¼ pint Water

3 lbs Sugar

1 oz Bruised Root Ginger (tied in a muslin bag)

1 Bottle Certo

 

 

1.         Finely slice the rhubarb but do not peel.

 

 

2.         Measure the sugar into a large preserving pan and add 3 lbs prepared

rhubarb and the water.

 

 

3.         Add 1 oz bruised root ginger tied in a muslin bag.

 

 

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

 

 

5.         Add a small knob of margarine.  Stir continually.

 

 

6.         Remove the root ginger in the muslin bag.

 

 

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

 

 

8.         Skim, pot and cover.