thin slices of fruit suspended in a jelly-like syrup. To save time,
fruit is sometimes put through a food chopper.

APPLE BUTTER

5 c. Sliced apples, unpeeled 1 tbsp. lemon juice
(about 10 apples) 4, tsp. cinnamon
14% c. water 4 tsp. ginger or cloves
Sugar

Cook apples in the water until soft. Press through sieve.
Measure pulp and add % c. sugar for each cup of pulp. Add lemon
juice and cook till mixture thickens, about 30 mins. Add spices.
Pour into sterilized jars and seal. More spice may be added if
desired. Yield: 1 pint.

APPLE AND GRAPE BUTTER

Slice 1 lb. unpeeled apples; then put in a saucepan with 2
cups water and cook until softened (about 5 mins.) Add 2 lbs.
washed and stemmed concord grapes and 1 cup water, cover and
cook for 15 minutes. Crush fruit with a wooden spoon and rub
through a coarse sieve. Measure and heat to boiling point. For
each cup of the sieved fruit add % cup sugar and 1 tbsp. lemon
juice and % tsp. lemon rind. Boil for about 5 minutes or until fruit
gives jelly test. Pour into sterilized jars and seal. Approx. yield:

1% pts.

VEGETABLE MARROW HONEY
4 lbs. marrow (prepared) 4 lbs. sugar 4 lemons

Steam marrow .until soft. Mash thoroughly and add sugar and
juice and grated lemon rind. Boil 30 minutes. Seal in hot steriliz-
ed jelly glasses. Yield: approx. six 8 oz. jars.

CANTALOU PE MARMALADE

1 large ripe cantaloupe 1 lemon
1 orange sugar

Peel cantaloupe, remove seeds. Put through chopper with
orange and lemon. Measure pulp and add % c. sugar for each cup
fruit. Bring to boil and simmer until thick and clear — about 1 hour.
Yield: approx. 1 qt.

GINGER MARMALADE

4 c. sugar 7 tbsp. lemon juice

1 c. water grated rind of 2 lemons

2 tbsp. finely chopped 2 lbs. tart apples,
ginger root (about 10 medium)

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