Recipes

RHUBARB CONSERVE
  • Ingredients
  • 5 pounds rhubarb stalks
  • grated rind and juice of 2 lemons
  • grated rind and juice of 2 oranges
  • 8 cups sugar
  • 3 cups cider vinegar
  • 1/2 teaspoon powdered cloves
  • 1 teaspoon cinnamon
Directions
  1. Wash rhubarb
  2. Cut into small pieces
  3. Cover with boil- ing water and let stand 3 minutes
  4. Drain
  5. Add sugar, vinegar, rind and juice of oranges and lemons, and spices
  6. Cook over low heat so as not to scorch
  7. When mixture thickens, pour into hot sterilized canning jars
  8. Process in boiling water bath 10 minutes.


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