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Post by braided-rug on Dec 9, 2007 20:04:36 GMT 10
Rhubarb and angelica jam1 kilo (2 lbs) rhubarb stalks 500 g (1 lb) angelica stalks 1 kilo (2 lbs) sugar 2 1/2 dl (scant 1 cup) water Peel and chop rhubarb and angelica stalks and soak them in cold water. Put sugar and water in a nonreactive pan, bring slowly to the boil and stir until the sugar has dissolved. Let boil for one minute, then add the drained rhubarb and angelica. Simmer for an hour or more, or until the jam is fairly thick. Ladle into hot, sterilized jars and seal. From: www.florilegium.org/files/PLANTS/angelica-msg.html
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