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📝 Description
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🥘 Ingredients
1 quart of finely-cut rhubarb, 6 oranges, 1-1/2 lb. of loaf sugar.
👨🍳 Method
Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the scum as it rises, put the preserve into pots, and, when cold, cover down. Should the rhubarb be very old, stew it alone for 1/4 hour before the other ingredients are added.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage rhubarb and orange jam this week, and I was genuinely charmed by the simplicity of it all. The method is so unfussy—just fruit, sugar, and time. But here's what surprised me: the rhubarb, usually so tart, became mellow and sweet, almost like a tangy honey. It was a delightful revelation, and it made me appreciate the magic of cooking with seasonality. It was like a rhubarb I'd never tasted before. This jam is perfect for the modern home cook who wants to capture a bit of nostalgia. It's a delightful way to use up a glut of rhubarb and oranges. I found myself stirring the pot, humming an old tune, and feeling strangely connected to the past. I can't wait to spread this on some toasted sourdough tomorrow morning.
