Rhubarb Marmalade Recipe and Rhubarb and Orange Jam Recipe
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A Delicious Rhubarb Marmalade Recipe Wash,
scrape and cut rhubarb
very fine. To each cupful allow pulp and juice of an orange, a
teaspoonful
of grated rind, and a tablespoonful of lemon juice, and 1-1/2 cups of
finely
crushed sugar. Let stand until sugar dissolves. Then boil
rapidly
until transparent; then add a cupful of blanched almonds cut in
pieces.
Boil gently and skim. When as thick as desired, let it cool a
little
and then put into sterilized glasses or jars and seal. Rhubarb and Orange Jam Recipe Wash and scrape the stalks and slice the rhubarb fine; to each quart allow 1-1/2 pounds of loaf sugar crushed, the think yellow rind and pulp of 6 oranges, removing the pith and seeds. Cook slowly for 2 hours, or until clear and as thick as you like it. Put in sterilized glasses or jars and seal The above are 2 recipes from Mrs Theodore Roosevelt, Sr. Originally published July, 1911. They are from the book "Long Island Favorites" published in the 30's
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 Strawberry-rhubarb jam
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