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Full Online Book HomeLearning KitchenPreserving - Jam - Rhubarb And Angelica Jam
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Preserving - Jam -  Rhubarb And Angelica Jam Post by :chisholmd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2248

Click below to download : Preserving - Jam - Rhubarb And Angelica Jam (Format : PDF)

Preserving - Jam - Rhubarb And Angelica Jam

She states that sometimes, no matter what you do, rhubarb jam will simply refuse to set and recommends using older rhubarb rather than the younger pink stems.

Rhubarb and Angelica Jam

2 lb 4 oz rhubarb
2 large lemons
2 lb 4 oz white sugar
2 oz preserved angelica

Wash, trim and cut the rhubarb into pieces, put in layers with the sugar in a china bowl, stirring well. Squeeze the juice from the lemons and add this to the fruit, stir well. Place in a pan and bring to the boil. Boil rapidly until a set is obtained. Remove the pan from the heat, chop the angelica and add it to the jam. Allow to cool a little. Stir well, Pot. Seal when cold.
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Preserving - Jam -  Rhubarb And Ginger Jam Preserving - Jam - Rhubarb And Ginger Jam

Preserving - Jam -  Rhubarb And Ginger Jam
2 1/2 lb rhubarb, trimmed and chopped (prepared weight) 2 1/2 b sugar Juice of 2 lemons 1 oz fresh root ginger 4 oz preserved or crystalised ginger, chopped Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice. Cover and leave overnight. Next day, crush or bruise the root ginger slightly with a weight or a rolling pin and tie in a piece of muslin. Put the rhubarb mixture into a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes. Remove the bag, add the preserved or

Preserving - Jam -  Rhubarb Jam Recipes By Becky Preserving - Jam - Rhubarb Jam Recipes By Becky

Preserving - Jam -  Rhubarb Jam Recipes By Becky
4 1/2 c. thinly sliced rhubarb 1 c. orange juice (fresh or frozen) 1/4 tsp. salt 6 1/2 c. sugar 1 box pectin or 1/2 bottle Certo Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars and seal. Raspberry-Rhubarb Jam 2 (10 oz.) pkg. frozen raspberries, thawed 1 lb. rhubarb, cut into 1-inch pieces