posted by Liz Thomas 11-14-101 1:29 AM
from "Home-made Preserves" by Jill Nice
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.