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Description
Ingredients
seven pounds rhubarb
seven pounds sugar cubes
the rind and juice of two lemons
two ounces almonds
six cloves, and half a nutmeg, in a muslin bag
Method
Cut the rhubarb into one-inch pieces, put in a large saucepan and allow to stand in a warm place for a few hours. (The hob alongside the open fire was such a suitable place.)
The heat will draw out the juice from the rhubarb.
To this liquid add the sugar, the almonds (crushed), and the juice and grated rind of the lemons.
Boil until the mixture begins to thicken.
Take away from the heat and add the cloves and nutmeg in a muslin bag.
Allow this bag to remain in the jam while it cools in the pan.
When cool, remove the bag and pour the jam into warm pots.
Cover the pots in the usual way.
Pontyberem, Carmarthenshire.
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