Label each glass and set away for
future use.
62. STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with
either strawberries or pineapple. The accompanying recipe is for
strawberries and rhubarb, but if pineapple is desired, it may be
substituted for the strawberries in the same quantity.
STRAWBERRY-AND-RHUBARB CONSERVE
2 qt. strawberries
1-1/2 qt. rhubarb
1-1/2 c. hot water
3 lb. sugar
Prepare the strawberries as for canning. Cut the rhubarb, which should
be very tender, into cubes without removing the skin. Add the water to
the sugar, and bring to a rapid boil in a preserving kettle. Put the
rhubarb and strawberries into this sirup, and cook for at least 15
minutes. Pour into hot sterilized glasses, and when cool seal in the
usual way. Label and store.
63. PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be
made than pineapple-and-apricot conserve. The tartness of the apricots
gives a flavor that is pleasing to most persons.
PINEAPPLE-AND-APRICOT CONSERVE
2 qt. apricots
1 large pineapple
1 c. hot water
2-1/2 lb. sugar
Wash the apricots, plunge them into boiling water to remove the skins,
and then cut into quarters.
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