Home › Preserves, Marmalades, Jams, Conserves and Fruit Butters › Preserves

Preserves

1. One part peaches, three parts oranges, one part rhubarb, with nut-meats.

2. Equal parts peaches and plums, with nut-meats. 3. Two parts peaches, one part pineapple, one part rhubarb. 4. Equal parts peaches and apricots, with nut-meats. 5. Pears and ginger.

6. Two parts pears, one part orange, and one part pineapple. 7. Two pounds quinces, two oranges.

8. Equal parts grapes and crab apples, with nuts. 9. Equal parts plums and crab apples.

10. Apples with mint and nuts.

11. Two pounds figs, three pounds rhubarb, one lemon, one orange.

12. One part peaches, one part pineapple, one part white grapes with nuts.

PICKLES AND RELISHES Vuse

Use green nasturtium seeds, and in picking retain a short