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.