Rhubarb and Raisin Marmalade

Ingredients

• Four pounds rhubarb
• four oranges
• juice of one lemon
• peel of two
• four pounds sugar
• two pounds of raisins

Method

1. 1

   Peel and cut the rhubarb into half-inch pieces.

2. 2

   Prepare the oranges by squeezing out juice and cooking the peel in water until tender.

3. 3

   Drain and scrape out the white skin.

4. 4

   Extract the juice of the lemon.

5. 5

   Put the rhubarb into a granite preserving kettle, heat it slowly to boiling, cook for fifteen minutes, then add the sugar, orange juice and peel, lemon juice, and raisins, and cook slowly until thick.

As published

This recipe was extracted from The Rural cook book (1907), page 105. The excerpt below is the record exactly as published.

juice of one lemon and grated rind of half. Wash the figs and cut fine and put in the bottom of the kettle; cut rhu- barb into inch cubes and spread evenly over the figs ; over the rhubarb distribute one pound of the sugar and let stand over night, la the rflorn- ing cook slowly until it looks clear, then add remainder of sugar and cook until thick. About fifteen minutes before taking from the stove add juice and rind of lemon. This quantity will make two quarts of mar- malade. It can be sealed while hot, or put in jelly glasses and covered with paraffin. Rhubarb and Orange Marmalade. — Three pounds of rhiA«ii,i. four iind one-half pounds of sugar, three oranges, the grated rind of one orange. After grafing the yi-llow from one orange, remove the peet from all three and cut in small pieces. Cut the rhubarb in inch cubes, mix with one and one-half pounds of sugar and the oranges and let stand twenty-four hours. Cock until it looks clear, then heat the re- maining three pounds of sugar, add, and cook until thick. Rhubarb and Raisin Marmalade. — Four pounds rhubarb, four oranges. . juice of ail, peel of two; four pounds sugar, one lemon, two pounds of , raisi

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