STRAWBERRY-AND-RHUBARB CONSERVE_Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

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.

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