Orange and Rhubarb Preserve

Ingredients

• 1 lb. rhubarb
• 3 or 4 Seville oranges
• 1^ lbs. white sugar

Method

1. 1

   Peel oranges and cut into strips.

2. 2

   Remove pith and pips.

3. 3

   Place oranges, rhubarb, and sugar in a pan and boil gently until cooked.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.

1 lb. white sugar, Yz lb. raisins, ^ lb. chopped walnuts, and the grated rind and juice of 2 oranges. Boil 20 minutes. — Mrs. Edgar Wilkinson, Palos, III. GRAPE FRUIT MARMALADE.— 1 lemon to 2 grape fruits. Slice fruit in quarter slices. Save pips and put into 1 pt. of water. Measure cut fruit and to every pt. of fruit allow 2J^ pts. of cold water and let stand over nig'ht. Next day add to it the water otif of the pips and boil all for 1 hr. The following day measure boiled liquid and to every pt. add 1% pts. of sugar. Boil V/4 hrs., or 15 minutes longer, if wanted stiffer. Put in glasses and cover with paraffine. 20 glasses of marmalade cost one dollar. A West Indian recipe. — Mrs. C. C. Chauncy, Mt. Prospect, 111. LEMON MARMALADE.— Slice 12 lemons very thin, and take out the seeds, pour over them 5 qts. of water and let them stand all night; the next morning bring them to a boil in the same water, and let boil until tender enough to mash with a spoon, then add 6 lbs. of sugar and boil 30 minutes. — Mrs. A. L. Lansing, Floss- more, 111. ORANGE MARMALADE.— 1 lb. of oranges, sliced thin, or put through a grinder, 1 lemon, sliced crosswise, very thin, add 11 ^ pt cups of water, and let stand in a stone jar 24 hrs., boil 1 hr., or until the peeling is soft, set aside for another 24 hrs. Add 4 lbs. of sugar, boil IJ^ hrs., or until it jellies. Put in glasses, and when cool cover with paraffine. Makes a solid, jelly-like marma- lade.—Mrs. G. R Thornton, 306 S. 2rid Ave., Maywood, 111. 504 CANNING, PRESERVING AND PICKLING VARIATION I. — 1 doz. oranges, peeled and chopped. Boil half the peeling in three waters, boiling about 10 minutes each time. Chop fine, and add to the chopped pulp. Measure all, and add same amount of sugar. Boil until thick. — Mrs. Wm. P. Wil- liams, 4463 Woodlawn Ave., Chicago, 111. VARIATION II.— 1 grape fruit, 1 orange, 1 lemon. Put rind and all through a coarse grinder. Add 8 cups water and set away for 24 hrs. Boil for 20 minutes, and set away again for 24 hrs. Then add as much sugar as you have juice and pulp, and boil until it jellies. This should make 8 or 10 glasses. — Mrs. Wm. P. Wil- liams, 4463 Woodlawn Ave., Chicago, 111. PEAR MARMALADE.— Boil 4 lemons in water, take out seeds, chop very fine, add 8 pears, chopped, 6 lbs. sugar, and boil all together 1 hr. Can while hot. — Mrs. E. L. Matthews, Chicago Heights, 111. PUMPKIN MARMALADE.— Cut 6 lbs. pumpkin fine, put 6 lbs. sugar on and let stand till morning. Then add 3 oranges and 2 lemons, sliced thin. Mix all together and boil till thick. — Mrs. L. R. Ridgley, Tinley Park, ,111. RHUBARB MARMALADE.— Boil until thick 5 cups of rhu- barb, chopped fine. Add 3 large oranges, sliced thin, 5 tablespoons of lemon juice, and IJ^ cups sugar to each cup of rhubarb. Add 1 cup of English walnuts, chopped fine. Boil until thick, and bottle. —Mrs. L. E. Mason, Oak Glen, 111. STRAWBERRY MARMALADE.— Pick over carefully small, sound strawberries, wash and weigh, allowing half as much sugar as fruit. If not juicy, add a cup of water. Have the sugar heating in the oven. Boil the berries, stirring constantly y^. an hr.; add the sugar, boil 20 minutes, seal in small cans, or put in jelly glasses. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. TOMATO MARMALADE.— Boil together 5 lbs. each of to- matoes and granulated sugar, 1 good-sized lemon and 2 oranges, cut in very small pieces, boil the tomatoes and fruits together until a little thick, and fruit is tender, then add sugar, just let it boil up, -and can. — Mrs. F. Alexander, Glenwood, 111. A GOOD PRESERVING RECIPE.— Use 1 cup water to every ^ lb. sugar, melt and let boil IS minutes, skim, and then add COOK COUNTY COOK BOOK 505 1 lb, fruit for each ^ lb. sugar. Boil briskly for 7 or 8 minutes. — Mrs. R. A. Watkins, Oak Forest, 111. APPLE PRESERVE.— Take equal quantities of good brown sugar and peeled and cored apples, cut in squares or long slices. Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of 1 or 2 lemons, a little whole white ginger. Boil until the apples are clear. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PRESERVED CHERRIES.— To each lb. of stoned cherries use ^ lb. sugar and Yz pt. of water. Dissolve sugar in the water, add the fruit and let it boil as fast as possible for ^ hr., or until it begins to jelly. As soon as it begins to thicken, put in pots or earthen jars, and cover with brandied paper; and seal. — Mrs. C. A. Armstrong, Oaklawn, 111. CITRON PRESERVES.— Peel citron, slice and cut in squares on a bake board. Use about ^ lb, sugar to 1 lb, citron, mix and let stand over night, the sugar will melt and no water is required to cook the citron. Add ginger root and sliced lemons to taste for flavoring. Brown sugar makes a very rich, but rather dark, preserve. Cook slowly for 2 or 3 hrs., or until transparent. — Mrs. D. E, Remley, Willow Springs, 111. GRAPE PRESERVES.— 1 pt. fruit, Vk pt. sugar, wash, drain grapes, remove from stems, heat to 'boiling point; wash and cook until seeds come out; strain out seeds and skins; cook 10 minutes, measure, add sugar and boil until liquid thickens. Put in steril- ized jars. — Mrs. Chas. Kramer, Sutton, 111. SPICED GRAPES.— Boil 7 lbs. grapes, 3 tablespoons ground cinnamon. When pulp and skins have boiled 3 minutes, add 4 lbs. sugar, 1 pt, vinegar, and 3 tablespoons ground spices, tied in a piece of cheesecloth. Cook slowly until thickened. Pour into glasses or jars. Serve with meats, 1 cup grapes equals Vz lb, — Mrs, S, A, Perkins, Palos Park, 111, PRESERVED ORANGE PEEL.— Peel the oranges and cut rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of orange over sugar, put lb, to lb, of sugar and peel. Boil all together 20 minutes, — Mrs, Chas. Kra- mer, Sutton, 111. 506 CANNING, PRESERVING AND PICKLING ORANGE AND RHUBARB PRESERVE.— To every lb. of r'hubarb allow 3 or 4 Seville oranges

Cook this with the app: pantry check, scaling, and the assistant.