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Rhubarb and elder flower jam

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 4
Servings 0


  • 500
  • 3
    heads of elder flowers, tied in a muslin bag
  • 500
    granulated sugar
  • 1
    lemon, juice and grated rind


1. Put the rhubarb, cut into 5 cm lengths, in a mixing bowl with the elder flowers buried in the middle. Stir in the sugar. Cover and leave for 24 hours, stirring after 12 hours. 2. The next day heat the mixture in a large heavy saucepan but do not boil. Pour back into the bowl and leave for another 24 hours, then remove the elder flowers, add the juice and lemon rind to the rhubarb. Boil until it sets.


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