BLUEBERRY AND APPLE CONSERVE

1 qt. blueberries
1 qt. diced tart
apples
6 cups sugar
Combine ingredients and cook until
thick (about 25 to 30 minutes), stirring
to prevent burning. Pour immediately
into hot sterilized jars and seal. Yield:
6 jelly glasses.

Juice of 2 lemons

Y% cup water
Grated rind of 1
lemon

GRAPE CONSERVE

4 lbs. grapes 2 lemons
8 cups sugar 2 cups walnuts, ;
3 medium oranges broken

Wash grapes, separate skins from

pulp. Cook pulp until soft; sieve to re-
move seeds. Add skins, stir in sugar.
Juice oranges and lemons. Thinly slice
orange and lemon peels; cover with cold
water and heat to boiling. Drain; add to
grape mixture with fruit juices. Cook
until thick, about 20-30 mins. Add
chopped California walnuts. Seal con-
serve in hot, sterilized glasses. Makes
fourteen 6 oz. glasses.

PEACH OR PEAR CONSERVE

1 cup seeded
raisins, halved

10 cups chopped
peaches or pears

(3 lbs.) 1 orange,
4 cups granulated sliced and
sugar quartered
1 cup water 1 cup sliced
4 tbsp. lemon juice blanched
Grated rind of almonds

1 orange

Peel pears or peaches and chop.
Make a syrup of sugar and water. Add
fruit. Cook 20 minutes, add raisins and
orange. Cook until thick, about 20-25
mins. Add nuts and lemon juice, cook 5
minutes. Pour into sterilized jars and
seal with paraffin. Yield: 3 pints. Nuts
may be omitted and a little almond
flavoring used instead.

APRICOT-PINEAPPLE PRESERVE

3 lbs. apricots (8 cups quartered ap-
ricots)

2 cups crushed pineapple

2 cups sugar

2 cups water

Y4 cup shredded almonds

Wash apricots, do not peel. Cut in
quarters. Add crushed pineapple. Place
in boiling syrup made from the sugar
and water. Cook mixture slowly until
fruit is tender (about 15-20 minutes).
Add almonds if desired. Pack hot into
sterilized jars. Seal immediately. Yield:
4 pints. .

PLUM CONSERVE

3 lbs. prune plums 2 oranges

(8 cups quartered) 1 cup chopped
3 lbs. sugar walnuts
1 lb. seedless raisins

(3 cups)

Wash plums, pit and quarter; add
sugar, raisins and the oranges, which
have been put through a food chopper.
Simmer until sugar is dissolved, stir-
ring constantly. Cook until mixture is
desired consistency, adding the coarse-
ly chopped walnuts a few minutes be-
fore removing from flame. Pour into hot
sterilized jars and seal. Yield: 5 pints.
(Time: approx. 1 hour.)

CANTALOUPE AND PEACH CONSERVE

2Y2 cups diced 3¥2 cups sugar

cantaloupe Juice and grated
2% cups diced rind of 1 orange
peaches 1 cup chopped
walnuts
Combine fruit, sugar, orange juice

and rind and cook until the mixture is
thick and clear. Add walnuts two min-
utes before removing from flame. Pour
into hot, sterilized glasses and seal.