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.