Boil sugar and water for 5 mins. To the syrup, add ginger
root, lemon juice, rind, and the peeled, cored and coarsely chop-
ped apples. Boil marmalade gently, stirring occasionally until
thick and clear — about 35 to 40 mins. Pour into sterilized jars
and seal. Yield: five 6 oz. jars.

1—~2—3 MARMALADE

1 grapefruit sugar
2 lemons water
3 oranges

Wash the fruit and cut in thin slices, then in thin strips.
Discard the seeds. Add 2% cups boiling water for each cup of fruit
and allow to stand over-night. In the morning boil briskly for 1
hour and 30 minutes uncovered. Add sugar, using % cup sugar for
each cup of concentrated fruit. Boil until syrup will jell — prob-
ably about 5 minutes. Yield: 1% to 2 quarts.

PEACH AND ORANGE CONSERVE

20 peaches (approx. 5 lbs.) Sugar
3 oranges 2 tsp. almond extract

Wash fruit, but do not peel. Remove pits and seeds. Put
fruit through food chopper. Measure, and to each cup of fruit, add
% c. sugar. Boil 20 mins., or until jam-like consistency. Add al-
mond extract if desired. Pour into sterilized jars and seal. Yield:
about 2% qts. |

PLUM MARMALADE
4 lbs. plums (8 c. halves) 1 lemon
4 oranges 4 lbs. sugar

Stone plums and put through chopper. Slice oranges and
lemons very thinly as for marmalade, and remove seeds. Mix fruit
with sugar and let stand over-night. Cook until thick. Pour into
sterilized jars and seal. Yield: 1% qts. (approx.)

RHUBARB CONSERVE

1 orange 2c. sugar
2c. water few grains salt
1 lb. rhubarb (4 c. ehopped) Yc. raisins
4 c. chopped walnuts

Cut orange in quarters. Remove seeds and put orange through
food chopper. Add water, and simmer slowly until orange is ten-
der. Add a little more water if necessary. Wash rhubarb and cut in
¥" pieces. Add to orange and cook until soft. Add sugar, salt and
raisins. Boil until thick about 25 mins. Add nuts and mix well.
Pour into sterilized jars and seal. Yield: 1% pts.

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