Rhubarb Conserve

Submitted by Coppercloud

"From the 1959 General Foods Kitchens Cookbook"

 

• Ready In: 32mins
• Ingredients: 10
• Yields: 10 half pints
• Serves: 113

ingredients

• 6 cups very fine chopped rhubarb, about 2 pounds
• 1 cup water
• 1 tablespoon finely chopped perserved ginger
• 1 cup raisins
• 1⁄2 cup finely chopped almonds
• 1 teaspoon grated orange rind
• 1 teaspoon grated lemon rind
• 5 cups sugar, - 2 . 25lbs
• 1 cup firmly packed dark brown sugar, . 5lbs
• 1 3⁄4 ounces dry pectin, - 1 box

directions

1. Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil.
2. Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.