80 KATE AITKEN’'S CANADIAN COOK BOOK

PEACH CONSERVE

12 cups peaches, finely chopped 1 teaspoon grated lemon rind
2 oranges Juice of 1 lemon
12 maraschino cherries, chopped 9 cups white sugar

Cover the veaches with boiling water for 1 minute; blanch,
skin and finely chop. Put the oranges through the food chopper;
add to the peaches. Add the chopped cherries, the lemon rind
and juice. Add the white sugar; stir and let stand for 2 hours.
Simmer for 1 hour or until clear and transparent. Seal in sterile

jars. Yield: 12-6 oz. jars.

Note To BriveEs: The quickest way to chop the peaches is this.
Hold the peach in your hand and criss-cross with the paring knife
right to the stone; all the fruit can be pressed off at once.

PINEAPPLE CONSERVE

4 cups rhubarb, diced 14 pound almonds, blanched and
1 pineapple, diced chopped
3 oranges, sliced 7 cups granulated sugar

2 lemons, sliced

Wipe and dice the rhubarb; peel and core the pineapple and
dice. Slice the oranges in thin slices and cut in eighths; slice the
lemons in thin slices and cut in quarters. Blanch and chop the
almonds. Combine all the ingredients, including the sugar, in the
preserving kettle; mix well and let stand overnight. In the morning
simmer gently until the mixture is thick. Seal in sterile glasses; top
with parowax. Yield: 8-8 oz. jars.

GRAPE JELLY

3 pounds ripe grapes 7 cups white sugar
4 cup water 4 cup commercial pectin

Wash and stem the grapes; weigh, then crush. Add 14 cup of
water and heat to boiling. Cover; simmer ten minutes. Strain
through a jelly bag. Measure the juice into a preserving kettle
(there should be four cups). Heat the juice to boiling; add the
sugar slowly, stirring continuously. Bring to a rapid boil as quickly
as possible. When boiling all over, add the commercial pectin.
Stir and again bring to a boil. Cook for thirty seconds, timing
from the moment the mixture breaks into a rolling boil. Remove
from the heat, skim and pour into sterile jars. Cover with hot
parowax. Yield: approximately 8-8 oz. jars.