Rhubarb Jam (1948)

 Inglenook Cookbook (1948 Ed.)

Rhubarb Jam

5 C. Rhubarb 

1 lb. Orange slice candy

5 C. Sugar 

Cut the candy in pieces. Cook until thick. Stir to prevent scorching. Seal while hot. —Mrs. D. L. Thompson, Marshalltown, Iowa 

Note: Use extreme caution when canning vintage recipes. Always use recipes that have been tested by trusted sources, which here means people with a lab and oversight, not your grandma.  Err on the side of using vintage canning recipes fresh  

My rhubarb plant is lush and ready to help

It was at this moment that I regretted my choice of vessel

But it was fine. 

Verdict: It’s great!  If you, like me, enjoy 1.) rhubarb and 2.) orange slice candies, you will love it.  It is kind of like rhubarb with a zing or orange sherbet or orange soda.  It’d be easy to make a cheap shot at how sugary it is because there’s literally candy added, ha ha, but those jokes are a little silly to anyone who has made jam. You know what jam is?  It’s sugar. With some fruit in it. It’s just spreadable candy, so you might as well put pre-made candy in it and give it a head start. Mrs. D. L. Thompson of Marshalltown, Iowa, your creativity intrigued me, and you followed through with a great product.  I bet you’re in heaven now, where you belong for gifting this recipe to the world. 

Be sure to chop the orange slices pretty small, because although you might think they will melt, they do not at this temperature.