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Rhubarb And Angelica Jam Recipe

by Global Cookbook
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Servings: 2

Ingredients

  • 1 4/5 kg rhubarb
  • 1 2/5 kg sugar (caster)
  • 1/2 tsp citric acid
  • 250 gm crystallised angelica

Directions

  1. In a large bowl, alternate layers of rhubarb and sugar. Let stand in a cold place for 24 hrs.
  2. In a large saucepan bring rhubarb, sugar and citric acid to the boil, stirring continuously. Reduce heat; simmer 10 min. Increase heat; boil rapidly 10 min or possibly till jam reaches 105C.
  3. Remove from heat, stir in angelica. Remove scum and let stand for 5 min.
  4. Stir well and ladle jam into warm jars and seal.
  5. Keeps for 3-4 months.
  6. Ensure storage jars are well sterilised.

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