Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind, lemon juice, and sugar. Cook slowly until juice will "jell" when tried on a cold plate.
680.—RHUBARB AND FIG MARMALADE
| 3 pounds rhubarb | 1 teaspoon ginger |
| 1 pound figs | ¼ teaspoon clove |
| 3 pounds sugar | ¼ teaspoon salt |
| 1 lemon |
Cut rhubarb unpeeled into inch pieces; wash figs and put through food chopper; put in preserving kettle with half of sugar and let stand over night; in the morning boil until clear, then add remaining sugar, juice and grated rind of lemon, and seasonings. Cook slowly until thickened.
681.—THREE-IN-ONE MARMALADE
Cut in halves one grape fruit, one orange, and one lemon; remove pulp with a teaspoon, saving juice and discarding seeds; remove the membrane from peels, and put peel through the food chopper, using medium cutter; mix peel, pulp, and juice; measure, and to each cup add three cups of cold water; let stand over night; heat slowly to the boiling point, and cook one hour, or until peel is tender; measure, add an equal amount of sugar; boil about forty minutes, or until a little will "jell" when tried on a cold plate.
682.—RED TOMATO JAM
| 3 pounds ripe tomatoes | 1 teaspoon ginger |
| 3 pounds sugar | ¼ teaspoon salt |
| 2 lemons |
Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses.