THE MANITOBA HEALTH COOK BOOK

Rhubarb and Raspberry Jam

14 qts. rhubarb 5 ¢. w. sugar 1 c. water
1 box raspberries

Cut rhubarb and boil till soft. Add the sugar and raspberries.
Cook till soft. |

Orange Marmalade

Take a dozen medium oranges and 2 lemons. Slice fruit
very thinly, removing inner pith and seeds. Weigh and to each |b.
add 3 pts. cold water. Let stand in an earthenware vessel! for 3
days, then boil gently until quite tender. Let cool, weigh again and
to each lb. add | lb. of sugar. Bring to boiling point, skim well and
cook gently until the syrup stiffens quickly when tested on a cold
plate. Place in jars, cover and store in a cool, dry place.

Rhubarb Marmalade

1 ec. walnuts 3 Ib. w-s. 1 Ib. seeded raisins
3 oranges 34 ce. water 3 lb. rhubarb

Shell and chop the nuts. Slice oranges fine. Wash rhubarb
and slice medium fine. Omitting the nuts, mix thoroughly and boil
for 45 minutes over a slow fire, adding nuts when the marmalade
is almost finished cooking. Place in jars and seal hot.

Citron Marmalade

Peel and remove seeds of | citron (medium size). Cut in
pieces and put through meat chopper, with 2 oranges and | lemon,
with rind on. Add sugar, cup for cup and let stand overnight. Add
about '% cup of water or enough to just see through, and boil down
until thick.

Orange Marmalade
1 Grapefruit 1 lemon 1 orange
14% gts. water 3% Ib. sugar

Put fruit through food chopper and add boiling water and boil
night. In the morning boil for one hour. Add heated sugar and
cook until it begins to jell. Put into glasses. Extra orange peel
may be used if desired.

Grapefuit, Lemon and Orange Marmalade

2 lemons 2 oranges 1 grapefruit
3 c. boiling water to 1% ec. sugar to each
each cup of pulp c. of pulp

Put fruit through food chopper and add boiling water and boil
1 hour. Measure and add sugar. Do not cook long after adding
sugar.

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