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RHUBARB AND ORANGE MARMALADE

(Preserved Fruit) - (The International Jewish Cook Book)







Cut three pounds of pie plant into small pieces (unpeeled). Peel three
oranges and cut into small pieces. Put with this two cups of sugar and
the grated rind of one orange. Let stand overnight. Cook until clear,
stirring often. Then add three pounds of granulated sugar heated in
oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
and cover with paraffin.











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