Part 14 (1/2)

RASPBERRY RHUBARB JAM

3 lbs. rhubarb 2 cups sugar cup water 2 oranges, juice and rind 2 cups raspberries

Skin and cut rhubarb into inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly gla.s.ses and seal.

CARROT MARMALADE

1 lb. carrots 1 lbs. sugar 2 lemons cup chopped nuts

Clean and sc.r.a.pe carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

APPLE _and_ PEACH CONSERVE

2 cups apples, chopped 2 cups peaches, chopped juice of 2 lemons 3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces.

Combine with lemon juice and sugar. Cook slowly until the apple is transparent (about 20 minutes). Pour into sterilized gla.s.ses, seal.

Makes 7 6-oz. gla.s.ses.

SPICED GOOSEBERRIES

5 lbs. ripe gooseberries 4 lbs. brown sugar 2 cups vinegar 2 tblsps. cloves 3 tsps. cinnamon 3 tsps. allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spices and cook slowly until mixture becomes rather thick. Pour into sterilized gla.s.ses and seal. 5 pints.

CRANBERRY CONSERVE

4 cups cranberries 2 large oranges 1 cup chopped raisins 2 cups hot water 4 cups sugar 1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries and oranges, fruit and rind in food chopper. Add the hot water and bring to a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat, stirring often, until thickened. Add chopped walnuts or blanched almonds.

APPLE b.u.t.tER

4 qts. apples 2 qts. apple cider 2 cups sugar 2 cups dark corn syrup 1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin.

Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool. Seal in sterilized jars.

Makes 5 to 6 pints.

SPICED CANTALOUPE