ton. Good fruits for this purpose are blackberries, red and
black currants, gooseberries and rhubarb.

RHUBARB AND ORANGE JAM

1 lb. rhubarb (4 c. chopped) 1 lemon
1 orange

Wash and trim rhubarb. Wash orange and lemon and remove
seeds. Put all fruit through food chopper. Measure fruit and for
each cup add % c. sugar. Boil for 20 mins. stirring occasionally.
Pour into sterilized jars and seal. Yield: 1% pts.

STRAWBERRY JAM
4 c. strawberries 4 c. sugar

Mix whole berries with 2 c. sugar. Boil briskly for 5 mins.
Add remaining 2 c. sugar. Boil 15 mins. Put in a large bowl and
let stand 24 hrs., stirring often. Pour cold, into sterilized jars,
and seal with paraffin.

This jam is best when made in small amounts -do not double
the recipe. Yield: 6 - 8 oz. jars.

WHOLE FRUIT STRAWBERRY JAM

2 pt. boxes strawberries oc. Sugar
(4 c.)

% c. lemon juice

Wash and hull fruit. Cover berries with sugar and let stand
overnight. Add lemon juice and boil until jelly stage is reached
(approx. 10 mins.) Pour into sterilized jars and seal with paraffin
when cold. Yield: 1% pts.

Butters, Conserves, Marmalades

Butters are made by cooking fruit pulp with sugar (with or
without spices) until the mixture has a thick consistency. A but-
ter should be soft enough to spread easily when cold. Less sugar
is used for butters than for jams or marmalades.

Conserves are similar insweetness and consistency to jams

and marmalades. Conserves are generally made of a combination
of several fruits. Raisins and nuts are often added. Nuts should
be added only a minute or two before bottling.

Marmalades contain citrus fruits alone or in combination
with other fruits. Marmalades should be clear and sparkling with

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