sugar as fruit, boil until thick and clear, about 30 minutes. If boiled very rapidly this
jam retains its lovely colour. The rind of the orange and lemon may be omitted if desired,
using just the pulp and the juice.

APPLE GINGER

Sour apples 1% ounce ginger root
114 lbs. brown sugar Few grains salt
Juice and grated rind 14% lemons Water

Wipe, quarter, core, pare and chop apples to make 214 pounds. Add sugar, juice and
rind of lemon, ginger root, salt and enough water to prevent apples from burning.
Cover and cook slowly 214 hours adding water as necessary. Pour into sterilized jars
and seal.

PEAR AND GINGER JAM

4 lbs. pears , 2 lemons .
34 cup water 2 ounces preserved ginger
3 lbs. sugar

Pare, core and cut the pears in pieces, cook with water until fruit is tender. Add
juice and grated rind of lemon, ginger and sugar. Cook until thick and clear, about
40 minutes. Turn into sterilized jars and seal airtight. Omit preserved ginger if not
available. !

APPLE MARMALADE

Wash, quarter and cut into small pieces, coarse-grained Canadian-grown apples.
Add cold water and cook slowly until very soft. Rub through a strainer, and for each -
cup of apple pulp add 34 cup sugar. Add grated lemon rind and lemon juice, allowing
14 lemon to each 6 cups of apple pulp. Cook slowly, stirring very frequently until thick.
Put in jars or glasses and cover with paraffin wax. When cold, the marmalade should
cut like cheese or jelly. Preserved ginger, cut fine, may be added, using 1 tablespoon
for each 6 cups of pulp.

THREE-FRUIT CONSERVE

2 cups of shredded pineapple and 4 cups hulled strawberries
juice 5 cups sugar
2 cups diced fresh rhubarb Pinch of salt

Canned or fresh pineapple may be used. If the pineapple is fresh it should be finely
shredded and cooked over a very low heat in its own juice for 10 minutes, this is done
by placing the pineapple in the top of the double boiler over rapidly boiling water,
having it very closely covered, this prevents the pineapple from becoming tough.
(Combine the rhubarb, salt, sugar, and the pineapple and bring to the boiling point
and then add the strawberries and continue to cook for about 30 minutes. This should
not be a hard boil, but merely a quiet steady boil.) When the jam is done it should be

40