Rhubarb Conserve

Rhubarb Conserve
Rhubarb Conserve
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  1. 2 quarts rhubarb
  2. 1 lb seeded raisins
  3. 1 1/2 lbs sugar
  4. 1 orange
  5. 1/2 lb blanched almonds
  1. Wash and cut rhubarb into inch lengths and place in pan, in layers with sugar. Stand for an hour, then add pulp and juice of orange and boil for 10 minutes; remove fruit with a skimmer, and boil juice until reduced one half; then add fruit and raisins and boil till thick; stir in shredded almonds, and continue cooking for 5 minutes. Fill hot sterilized jars, adjust covers, partially seal, and sterilize for 10 minutes in boiling water. Seal jars.
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