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6 cups rhubarb, diced

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‘Rhubarb Marmalade
2 lemons, sliced
- 2 oranges, sliced
ce sugar : . |
Measure fruit and add an equal amount of boiling water;
put in crock and let stand overnight. In the morning boil for

2 cups dates, chopped:

1 hour and 30 minutes. For each cup of fruit and liquid.

(original measure) allow % cup sugar. Pour into sterilized
jars and seal. Makes 8 pints of marmalade.

This seasonal marmalade recipe won a prize for Mrs. J. _

Hammond of Revelstoke, B.C.

Gooseberry Bar-Le Duc

Select one quart of gooseberries that are not quite ripe.

Wash,, drain and remove the tails. Put 3 cups of sugar in

a Saucepan with an inch wide strip of fresh orange and
lemon peel. Add one cup boiling water, stir over slow fire
until boiling, then boil for 8 minutes without stirring.
Add the gooseberries and boil slowly for about 15 minutes
or until the juice is thick enough to coat the spoon. The
berries should remain whole. Skim out the fruit peel. Put
into jars.

é ; Miss Agnes Spence, Box 284 Courtenay, B.C., won a-prize | |
for this recipe.

Marrow Jam
7 pounds marrow, chopped in small pieces
1 pound preserved ginger, chopped fine
_ 38 lemons, juice and finely chopped rind |
2% pounds apples, pared and cored .
7 pounds sugar : | |
_ Cut apples and cook with just enough water to prevent

2 scorching. When soft add marrow, ginger, lemons and sugar.
‘Cook until clear and thick, stirring occasionally to prevent

burning. Pour into hot sterilized jars and seal. ’ .

The recipe for this original form of marrow jam won a
prize for Mrs. Vivian James, 841 Hereward Road, Victoria,

» West, B.C,

Raspberry Jam

2-3 cup sugar to 1 cup pre-
pared fruit . Le .
Put the fruit in a preserving kettle and mash it as it

Few wedges of lemon

heats. Bring fruit to near-boil for 8 to 10 minutes, stirring |

constantly, crushing any whole berries. Measure fruit, add
about 2-3 cup sugar for each cup of fruit and boil rapidly until
jam is thick and clear, stirring to prevent burning. Pour into
sterilized hot jars (remove lemon wedges) and let stand until
cool before sealing. If fruit tends to float just stir it down
after the jam is cool, and then seal. » Cn, :

Spiced Rhubarb

2 pounds rhubarb 10 cloves
3% pounds sugar . | 1 teaspoon. peppercorns
1 pound root ginger © 1 teaspoon coriander seed
- 2 cups vinegar ‘1 teaspoon mustard seed
2 ee _.... 1 teaspoon salt :
_ Peel the rhubarb and cut. in 1-inch lengths. Place in a
crock with, sugar, vinegar, spices (tied in muslin bag), and
ginger, coarsely minced. Leave for 24 hours stirring occasion-

ally until the sugar melts. |

%

Drain off the syrup into a preserving bag, boil for 10 to

: 15 minutes.

Add the solid ingredients. Boil until a rich brown color
and until thick—about 45 minutes. Remove the spices. Pour

into small glass jars and cover when hot. |
> This is mild chutney which may be more highly seasoned
__ by adding 1 more chili and % teaspoon cayenne. The recipe
- won a prize for Mrs. M. Gilbert, 3nd Road, Haney... _—_;

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into sterilized jars and seal. Makes 14 (6 ounce) glasses.

Plum Chutney. > 220 7

3 “oI pint. vinegar. 77

3 medium onions~ ©

%, teaspoon cayenne pepper —

1 teaspoon salt 1 teaspoon cloves ==

2 pounds apples A little garlic | a2
Chop the plums, ginger, apples and onions, also cut very

fine the garlic. Add all together and add the rest of the in-

gredients. Cook until it thickens, about 15 minutes. |
Put in jars and seal. aT aiines
Mrs. Douglas. Stuart, Princeton, B.C., won a prize for this

recipe. : } :

3 pounds. plums |
1; pound brown sugar
3 ounces whole ginger

| _. Spiced Blueberry Jam | i:
4% cups crushed blueberries’ % teaspoon each of cloves
7 cups sugar and alispice"
1 teaspoon cinnamon 1 bottle commercial pectin
Mix sugar, fruit and spices in large saucepan and while
stirring constantly bring to full rolling boil. Boil hard for 1
minute; remove from fire; add pectin, skim and stir a few
moments. Pour into glasses and cover at once with parrafin.
Makes 12 six-ounce glasses. : : hail biti:
Mrs. R. A. Bellerose of Ladner, B. C., won a-prize for this
recipe and she suggests serving her jam with meats, fowl or
game or just as part of the simple “bread and jam” treat.

Red or Black Currant Jam © ~

4 cups (two pounds) crush- 7% cups (3% Ibs.) sugar |
ed fruit << -  -% pottle: fruit pectin-« 9 °--
1% cup water | | | ‘Be ee
‘To prepare fruit: Crush thoroughly or grind about 2
pounds of fully ripe fruit; measure into large kettle. With
red currants add % cup water; stir until mixture, boils (with
black currants used 3% cup water.) Simmer, covered, for 15
minutes. Add sugar, mix well and bring to a full rolling boil
over hottest fire. Stir constantly before and while boiling.
Boil hard 1 minute. Remove from fire and stir in fruit pectin.
Skim; pour quickly. Paraffin and cover at once. Makes about
11 glasses (6 fluid ounces each).

Gooseberry Jam EY gles
Clean and wash four cups of gooseberries, Put in sauce-
pan while still moist and add one cup granulated sugar. —
Bring very slowly. to a boil, turn flame low and boil steadily
for 5 minutes. Then add two cups granulated sugar and
boil slowly for ten minutes after boiling begins. ‘Remove
from stove; pour into sterilized jars, seal with paraffin when
c ld. : i Sees ee nS es, MOD ie On eee :
: This delicious berry jam won a prize for Mrs. N. R.
McGee, 2648 Alberta Street - ae tenes eae 3

Rhubarb and Strawberry Jam
1 quart rhubarb, cut into 1 quart strawberries, cut
pieces 7 into pieces a6) Wa
4° CUpS: SUgar a4)
Mix the fruit and sugar and let stand for an hour. Bring
to the boiling point.and cook rapidly for about 30 minutes or |
until thick. Stir frequently to prevent burning. Turn into
clean hot fruit jars and seal, or put in jelly glasses and cover
with melted paraffin or transparent seals. — pe.

Loganberry Jam

Partially crush 4 quarts loganberries in a large kettle.
Heat slowly until the juice flows and then rapidly boil the
juice down to one-half the original quantity. Measure _ pre:
cooked fruit add 2-3 cup sugar to-each cup fruit. Boil rapidly :
until thick and clear, stirring to prevent burning. When the
jam is sufficiently cooked it will sheet from a spoon. Pour

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