Rhubarb and Apricot Jam

New Zealand Listener, Volume 3, Issue 67, 4 October 1940, Page 37

Rhubarb and Apricot Jam

Soak one pound of dried apricots in one quart of water for 24 hours. Heat together 4lb. of prepared thubarb and 4lIbs. of sugar; stir, and boil for 20 minutes. Add apricots and the water in which they are soaking. Boil until apricots are well softened and cooked. Bottle and cover. A very nice "between season’ jam

(Continued from previous page) 1 teaspoon of baking soda dissolved in % cup of warm watér, 12 teaspoon of salt sifted with 2 cups of flour, Beat well, then add 1 whole seedless orange (skin and all), 1 cup of raisins, %2 cup of walnuts, all put through the mincer. Beat well. Bake in a slow oven-350° to 375°--for about 50 minutes. Candied Peel Not even the peel of these good citrus fruits need be wasted, and here is a very good way of making candied peel at home. This can be made with the peel of either oranges, lemons, or citrons. Cut the fruit into quarters, take off the peel, and put it into brine water (not too strong). Leave it for 24 hours. Then drain, rinse in clear water, and boil slowly for one hour, then drain. Make a syrup of 2 cups of sugar and 2 cups of water, bring to the boil, and skim off all the scum. Put in the peel, allow to cook for 3 minutes, then remove from the fire and leave in the syrup for 24 hours. Then drain and boil the syrup again for fifteen minutes, add the peels, and leave again in the syrup for 24 hours. Repeat the process until the peels are well saturated with the syrup. Finally, cook the syrup to the "soft ball" stage, put in the peels, and stir until the sugar grains. Then remove and dry in the sun. Pack in boxes between layers of waxed paper. The "soft ball" stage is tested by dropping a little of the syrup in cold water; if it falls into a little ball and can be rolled between thumb and finger, the desired stage has been reached.