JAMS AND PRESERVES
RHUBARB CONSERVE | |
INGREDIENTS
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INSTRUCTIONSCut 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
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INSTRUCTIONSStem 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
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INSTRUCTIONSSame 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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