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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