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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 thick 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 1930's. The Blue Chair Jam Cookbook More than 100 stunning photographs by Sara Remington illustrate each part of the preserving process--from the different stages of cooking to testing for doneness to the final canning stage. Each recipe includes an approximate yield and a suggested shelf life, in addition to details on recommended equipment, including Rachel's beloved copper jam pot. The Blue Chair Jam Cookbook gives all measurements by weight rather than volume, making it the most exact and reliable American jam book on the market. More than 20 recipe variations are provided, along with detailed information about common and rare fruits, hybrid varieties, and flavor combinations. Nothing is left to chance or overlooked; Rachel explains every aspect of jam and marmalade making in step-by-step detail. The Blue Chair Jam Cookbook is a one-of-a-kind, must-have resource for home and professional cooks alike.
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