Breakfast

Rhubarb Jam

  • 6 pounds Rhubarb
  • 1 pounds Figs
  • 2 Lemons
  • 2 ounces Ginger, preserved
  • 2 pounds Apples
  • 2 cups Sugar
  • 7 pounds Sugar

    • Wipe rhubarb with a damp cloth, and cutinto cubes and place in a bowl.

    Cut up figs and lemons very finely, add preserved ginger and apples cut finely.

    Sprinkle with 2 cups of sugar and stand overnight.

    Boil next day until it jells, with 7pounds of sugar added.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!