Add the rind and the juice of one lemon, and one pound of sugar to every pound of pulp; a little brandy is a great improvement.
RHUBARB JAM .-- To every pound of pulp add three-quarters of a pound of sugar, and the juice of one lemon and the rind of half a lemon.

Essence of almonds can be substituted for the lemon.
VEGETABLE MARROW JAM .-- Add three-quarters of a pound of sugar to every pound of pulp.

The jam can be flavoured either with ginger or lemon-juice..