Rhubarb and orange conserve

Yield: 9 servings

Measure Ingredient
11 cups Rhubarb, chopped in 1/2 inch pieces
7 cups Sugar
2 eaches Oranges
½ each Lemon
1 cup Water
2 cups Golden raisins
1 cup Coarsely chopped walnuts (optional)

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 ½ 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

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