7lb rhubarb
3 large cooking apples
5 1/4lb granulated or preserving sugar
2oz candied peel, chopped
2oz crystallised ginger, shredded
grated rind and juice 1 lemon

Wipe and cut up the rhubarb and then peel, core and slice the applies. Mix both with the sugar and leave overnight.
Turn the mixture into a preserving pan and add the peel and ginger with the grated lemon rind and juice. Bring jam slowly to the boil and then boil quickly until it will set when tested. Pour into dry, warm jars. Cover and seal when cold.

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