RASPBERRY RHUBARB JAM
- 3 lbs. rhubarb
- 2½ cups sugar
- ½ cup water
- 2 oranges, juice and rind
- 2 cups raspberries
Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.
CARROT MARMALADE
- 1 lb. carrots
- 1½ lbs. sugar
- 2 lemons
- ½ cup chopped nuts
Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.
APPLE AND PEACH CONSERVE
- 2 cups apples, chopped
- 2 cups peaches, chopped
- juice of 2 lemons
- 3 cups sugar
Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apple is transparent (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. glasses.