Rhubarb And Orange Conserve Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
11 cup: Rhubarb, chopped in 1/2 inch pieces
7 cup: Sugar,
2 each: Oranges,
1/2 each: Lemon,
1 cup: Water,
2 cup: Golden raisins,
1 cup: Coarsely chopped walnuts, optional
Directions:
In a large bowl, layer rhubarb and sugar; cover lightly and let stand
overnight.
Slice oranges and lemon thinly, discarding any seeds. Transfer citrus
fruit to large preserving kettle; pour in water, cover and cook over
low heat for about 20 minutes or until rind is tender and
translucent. Add sugary rhubarb and raisins, stirring well. Increase
heat to high, and bring to full rapid boil. Adjust so conserve
bubbles briskly and cook for about 20 minutes, stirring frequently to
prevent scorching. Add nuts and cook for about 5 minutes more or
until conserve thickens and sets.
Immediatly pour into hot sterilized jars, leaving 1/2 inch headspace.
Seal with paraffin or process in boiling water bath for 10 minutes.
Makes 9 - 10 8oz jars. Source: Canadian Living Summer /82
Calories per serving: Number of Servings: 9 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By LESLIE GRATTON On 07-21-95
Source from luhu.jp
overnight.
Slice oranges and lemon thinly, discarding any seeds. Transfer citrus
fruit to large preserving kettle; pour in water, cover and cook over
low heat for about 20 minutes or until rind is tender and
translucent. Add sugary rhubarb and raisins, stirring well. Increase
heat to high, and bring to full rapid boil. Adjust so conserve
bubbles briskly and cook for about 20 minutes, stirring frequently to
prevent scorching. Add nuts and cook for about 5 minutes more or
until conserve thickens and sets.
Immediatly pour into hot sterilized jars, leaving 1/2 inch headspace.
Seal with paraffin or process in boiling water bath for 10 minutes.
Makes 9 - 10 8oz jars. Source: Canadian Living Summer /82
Calories per serving: Number of Servings: 9 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By LESLIE GRATTON On 07-21-95
Source from luhu.jp