82 KATE AITKEN'S CANADIAN COOK BOOK

STRAWBERRY AND RHUBARB JAM

4 cups rhubarb, diced 1/16 teaspoon baking soda
4 cups strawberries, crushed 1 teaspoon grated lemon rind
6 cups white sugar 1 tablespoon lemon juice

Wipe the rhubarb; dice without peeling. Hull the berries and
crush with a potato masher. Measure the two fruits into a preserv-
ing kettle. Add the sugar; stir thoroughly and let stand overnight.
In the morning put on a hot burner and bring to the boil. Add
the baking soda, lemon rind and juice and continue boiling until
thick enough to jar. Pour into hot sterile jars, and while warm
cover with hot parowax. Yield: approximately 8-8 oz. jars.

SLICED STRAWBERRY JAM

414 cups strawberries, sliced 1 tablespoon lemon juice
7 cups white sugar V4 8-oz. bottle commercial
1/16 teaspoon salt pectin

Hull two quarts ripe strawberries; slice crosswise. Measure
into the preserving kettle; there should be 414 cups well packed.
Add the sugar and salt; stir well and let stand overnight. In the
morning add the lemon juice. Put on a hot burner; bring to a full
rolling boil. Let boil three minutes, timing from the moment the
mixture is boiling all over; stir constantly. Remove from the
heat; stir in the pectin. Stir and skim for five minutes. Pour into *
hot sterile jars and cover with hot parowax. Yield: approximately
8-8 oz. jars.

CARROT AND ORANGE MARMALADE

6 medium sized carrots 1 lemon, juice and grated rind
3 medium sized oranges White sugar

Scrape and dice the carrots; cook in a small quantity of water
until tender; drain. Slice the oranges thinly; combine the fruit
with the carrots and measure. For each cup of the mixture add 24
cup sugar. Stir well; let stand overnight. Boil rapidly until clear;
pour into sterile jars. Yield: 4 pints.

QUICK ORANGE MARMALADE

3 large oranges 3 tablespoons lemon Juice
(about 137 pounds in all) > cups water
2 lemons 6 cups sugar

Choose fresh juicy oranges and good lemons; wipe; cut each
orange and lemon into 8 sections. Scoop out the pulp; remove all
seeds; place in preserving kettle. Slice the rinds paper thin; add to
the pulp. Add the additional lemon juice and water. Bring to the