Here's a metric recipe I found on the web while looking for ideas for rhubarb preserves. As they say here, I'm "covered up" with rhubarb and other produce this year, so I'm scrambling for canning ideas.
It looks like the first column was the result of a spreadsheet formatting, though it is not likely that was a result of a mathematical conversion since the numbers are "rounded". Also there is a poor use of symbology for Celsius temperature scale values. But it's metric and that sure is nice! (By the way, at my elevation here in Tennessee I would shoot for a final syrup temperature of 105 °C. I would also seal by the boiling water method, allowing an extra 5 minutes for elevation; apparently the author may have sealed with paraffin, which is no longer recommended.) Source: http://www.rhubarbinfo.com/recipe-jam.html#TOC55 Jim Rhubarb Ginger Marmalade Ingredients: 2.00 kg rhubarb, cut in 1 to 1.5 cm pieces (about 2 L) 1.50 L sugar 4.00 medium oranges 25.00 mL ground ginger Procedure: Mix rhubarb and sugar, let stand 4 h or overnight. Remove rind from oranges; cut rind in thin 3 cm strips. Cover rind with water and simmer until tender (about 15 min). Drain. Chop orange pulp. Combine all ingredients except rind. Bring to a full rolling boil. Boil rapidly to jam stage (about 10 min). When the jam stage is reached remove from heat. Add cooked rind. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year. Alternate methods for determining jam stage: 1. The temperature test; mixture should reach 102C to 104C. 2. The plate test; use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: when using this test remove kettle from heat. Makes about 2 L
