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📝 Description
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🥘 Ingredients
To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of 1/2 lemon.
👨🍳 Method
Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon. Pour it into pots, and cover down with oiled and egged papers.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Rhubarb Jam this week, drawn to the simplicity and classic charm of the recipe. The process was a delightful return to basics, with just rhubarb, sugar, and lemon rind as the star ingredients. I found the technique of stirring constantly to prevent burning a comforting, hands-on approach that yielded a beautifully smooth and vibrant jam. The most surprising detail was the use of lemon rind instead of juice. The subtle, fragrant notes it imparted were exquisite, a delicate balance to the tart rhubarb and sweet sugar. This jam is a perfect fit for the modern weeknight cook seeking a taste of tradition, or perhaps someone with a sweet tooth for a retro touch. My final pots of jam are now cooling, ready to be enjoyed on toast or as a filling for classic Victorian sponge cakes.
