Rhubarb Conserve
INGREDIENTS:
4 c Diced fresh or frozen 1/2 c Diced candied citron
-rhubarb 1/2 c Apple juice
2 c Diced peeled apples 1/2 ts Ground nutmeg
1 Orange 1/2 ts Ground allspice
1 Lemon 1/2 ts Ground cloves
2 c Packed brown sugar 1/2 ts Ground cinnamon
1 c Raisins 1/4 ts Salt
1 c Currants
4 c Diced fresh or frozen 1/2 c Diced candied citron
-rhubarb 1/2 c Apple juice
2 c Diced peeled apples 1/2 ts Ground nutmeg
1 Orange 1/2 ts Ground allspice
1 Lemon 1/2 ts Ground cloves
2 c Packed brown sugar 1/2 ts Ground cinnamon
1 c Raisins 1/4 ts Salt
1 c Currants
Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints