PEACH AND ORANGE MARMALADE

Helen Toombs, Saskatoon, Sask.

12 large or 18 small peaches, 2 medium
sized oranges, 8-oz. jar of maraschino
cherries, sugar.

Wash oranges and cut in half length-
wise. Place on a flat surface and
slice very thin. Hold these half slices
and cut through the centres to make
smaller pieces. Wash the peaches but
do not peel. Slice the peaches—pieces
about 144” thick at the widest edge of
the slice. Add the peaches to the sliced
oranges and measure the quantity of
fruit. Add 1 cup of sugar for 1 cup of
fruit. Mix well. Simmer for 30 minutes,
stirring constantly. Add cherries. Take
off stove and put in sterilized air-tight
jars. Seal with paraffin.

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HEAVENLY JAM o
Ruth Newell, Saskatoon, Sask.
4 oranges, 2 lemons, 12 pears, 12
peaches, 12 apples, sugar.
First put oranges and lemons through
the food chopper, Place in kettle, boil

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gently while preparing other fruits,
which are also peeled and put through
food chopper. Add these to first mix-
ture, measure and add equal amounts
of sugar, boil until thick and clear,
about 30 minutes. If boiled very rapidly
this jam retains its color.

es

PEAR HARLEQUIN
Lyla Alber, Sovereign, Sask.

24 pears (peeled and cored), 2 cans
of pineapple rings (cut in cubes), 2
oranges (rind and juice), 2/3 cup
sugar for each cup of fruit, 6 apples
(peeled, cored and cut like pears).

Cut the pears in thin pieces, add
cubes of pineapple and juice, add rind
and juice of oranges, mix with the
sugar and allow to stand overnight. Be-
fore cooking add apples sliced same
size as pears, simmer until thick and
before removing from fire add % pint
bottle of maraschino cherries, halved,
and their juice. Pour into glasses and
seal.