2 lbs. rhubarb. 2 oranges.
3 lbs. sugar. 1 lb. shelled nuts.
Juice of 3 Lemons.
Remove the leaves and pieces of root from the rhubarb and wash the stalks
in cold water. Cut into one-inch pieces. Do not remove the skin unless it
is fibrous. If the skin is removed do this before cutting in pieces. Wash
the oranges and either grate the rind or cut the yellow into strips thin
enough to be seen through. Wash the lemons and use only the juice. A
little rind may be used, if desired, but it will take away from the orange
flavor. The nuts need not be blanched, but should be broken into pieces of
medium size. Any nut may be used, but walnuts are especially good. Mix all
the materials, except the nuts, with the sugar. Cook slowly, stirring
constantly, until the mixture is thick,--about three-quarters of an hour.
After the first half hour's cooking, add the nuts. Pour into sterilized
jelly glasses and seal when cold.
MARMALADES AND BUTTERS.--Marmalades and butters are really strained
jams and the same rules hold true as for jams.
Apple Marmalade.--Pare and core the apples. Cook until tender with just
enough water to keep from burning. Force through a fine sieve, return to
the fire with a scant pound of sugar and the juice and rind of one lemon
for each pound of pulp. Cook, stirring with a wooden spoon until the
marmalade is thick when dropped on a cold saucer. Pour into sterilized
glasses.
Peach Marmalade.--Follow the recipe for apple marmalade, adding spices,
such as cinnamon, nutmeg and cloves.
Crab Apple Marmalade.--When making crab apple jelly, core the apples and
after straining, use the pulp that is left to make marmalade. Various
seasonings can he added. Among the best are cinnamon, cloves, nutmeg,
grated rind and juice of oranges and lemons. When seasoned according to
taste, add sugar to the pulp, and cook until of the desired consistency.
Seal in sterilized jars.