RHUBARB JAM Esther Evans

7c. rhubarb 1 pkg. strawberry jelly
6c. sugar 1 pkg. raspberry jelly
1 (15 oz.) can pineapple

Cut rhubarb into small pieces, cover with sugar and let stand
overnight. In the morning cook for about 1/2 hour until clear.
Turn heat off. Add pineapple and jelly powders. Stir well.

Put in jars and seal immediately.

GRAPEFRUIT MARMALADE Julie Roberts
2 large grapefruit 3 lemons finely chopped
- or 4 small ones | 11/2 lb. sugar

Soak grapefruit in water while chopping lemons. Slice grape-
fruit very thin. Boil fruit in two quarts of water to each quart
of fruit. Let stand 24 hours. Then boil for 1 hour on high heat.
Let stand until next day. Add11/2 lb. of sugar to each quart
of liquid. Boil until mixture jellies.

NO-COOK STRAWBERRY PINEAPPLE JAM J. MacNeill
1 pt. (2c.) strawberries or water

1 pkg. Ly lb.) frozen un- 4c. sugar

sugared strawberries, thawed 1 pkg. powdered pectin

1 c. (8 oz) crushed pineapple
including juice

Wash, scald and drain 7 half pint jars with tight fitting lids.
Wash, hull, slice and crush strawberries in a large bowl. Drain
pineapple juice (about 1/3 c.) into a measuring cup. Add enough
water to make 3/4 c. liquid. Reserve. Add pineapple and sugar
to strawberries. Stir and let stand 10 minutes. continued....

-33- Cranbrook, B.C.