Recipes

JAMS AND PRESERVES

RHUBARB CONSERVE

 

INGREDIENTS

  • 3 quarts rhubarb, cut in ¾” pieces
  • 3 small oranges
  • 1 c blanched almonds, chopped
  • 4 c sugar
  • ½ t ground ginger
  • 2 c water

INSTRUCTIONS

Cut oranges in half. Take out the pulp, then put the skins through a meat grinder (or cut in very small pieces). Put orange pieces in saucepan. Cover with water. Boil for 5 minutes. Drain. Put rhubarb, orange pieces, sugar, water and ginger in a 6 – quart saucepan. Heat slowly, stirring constantly until sugar is dissolved. Bring to a rapid boil. Reduce heat and simmer 1 – 2 hours, or until it reaches the desired consistency, stirring frequently. Add almonds. Put into hot sterilized glasses or jars and seal at once.

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STRAWBERRY PRESERVES

( from Nola Getter)

INGREDIENTS

  • 4 boxes frozen strawberries (10 oz)
  • juice of 1 lemon
  • 3 c sugar

INSTRUCTIONS

Stem berries. Weigh. Take pound for pound – berries and sugar. Place over a low flame until they make their own juice, then boil for 12 – 15 minutes, or until the preserves are the right consistency. Add juice of a lemon for 5 – 6 boxes (pints). Stir frequently to keep from sticking. Cook until a small amount dropped on a plate, will stay in place. Spoon off scum. Let stand 24 hours, stirring occasionally. Wash and scald jars. Can preserves cold, after 24 hours.

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STRAWBERRY JAM

( from Nola Getter)    ( makes 2 pints)

INGREDIENTS

  • 4 boxes frozen strawberries (10 oz)
  • juice of 1 lemon
  • 3 c sugar

INSTRUCTIONS

Same as above recipe, except...

Boil until 2 drops come from spoon at one time. Skim off foam as it cooks. Spread in 9” x 13” pan to cool. When thoroughly cool, put in pint jars (which have been scalded).

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