Apple And Rhubarb Jam

Apple And Rhubarb Jam


    3 lb (1.36 kg) Cooking Apples
    1 lb (0.45 kg) of Rhubarb
    1/4 pint (140 ml) Water
    5 lb  (2.3 kg) of sugar
    1 Bottle of Certo

rhubarb, stalk, for apple and rhubard jam made with Certo to ensure a constant set

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  • Peel and core the apples, cut into small pieces, and cook in a saucepan with the water.
  • Wash the rhubarb and slice finely but do not peel.
  • Measure 2 lbs prepared apples and juice into a preserving pan, add the sugar and rhubarb, mix well.
  • Heat slowly, stirring occasionally, until the sugar has dissolved.
  • Bring to a full rolling boil and boil rapidly for 3 minutes.
  • Remove from the heat, stir in the Certo and skim if necessary.
  • Pot and cover in the usual way.



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