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Prep Time: 720 Minutes Cook Time: 45 Minutes |
Ready In: 765 Minutes Servings: 5 |
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An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
4 lbs rhubarb |
5 lbs sugar |
1 lb seedless raisin |
2 oranges, juice of |
1 lemon rind, of shredded |
1/2 teaspoon clove |
1 teaspoon cinnamon |
Directions:
1. Wash rhubarb and cut into 1 inch pieces.
2. Cover with sugar and let stand overnight.
3. Add remaining ingredients.
4. Heat to the boiling point.
5. Reduce heat and simmer about 40 minutes or until thick.
6. Stir frequently to prevent burning.
7. Pour into sterilized jars, seal and cool.
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