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Results 1 - 10 of 19 for rhubarb conserve
Wash and slice 2 lbs. rhubarb very finely or chop. Measure ... canning jars. Process in a boiling water bath for 15 minutes. Makes about 10 jars.
Cook slowly until rhubarb is tender (about 10 minutes). ... cool before paraffin. No need to paraffin if keeping in refrigerator. Makes 4 pints.
Chop rhubarb, oranges and raisins, mix ... desired. While hot, fill No. 2 cans, seal with Home Can Sealer. Cool quickly. Dry, label and store.
Chop peaches into small pieces ... cup water. Cut rhubarb into 1 inch pieces and ... and cook until conserve looks thick, clear and shiny. ... melted paraffin and seal.
Combine chopped orange and 1 cup water and cook until peel is tender. Combine all ingredients except nuts in a large saucepan. Boil until ...
In a large saucepan, combine rhubarb, apple juice, honey, and ... sterilized half-pint jars. Seal and refrigerate. A dip or a condiment for poultry.
To prepare fruit, use 1 ... pound red stalked rhubarb. Combine fruits and measure ... rind. To make conserve: Add sugar, nut meats, ... An old 4-H recipe.
Wash and peel stalks of rhubarb and cut in 1 inch ... minutes, stirring almost constantly. Fill jelly glasses. Cool. Seal. 10-12 (8 ounce) glasses.
Cap strawberries and cut unpeeled rhubarb into 1/2" slices before measuring. ... thick. Pour, boiling hot into hot sterilized jars; seal at once.
Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut into 1/2 inch ... constantly until mixture is thick. Add nuts and cook 5 minutes.
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