Apricot, Orange & Almond Jam Recipe

1 lb dried apricots
2 oz split almonds
3  oranges
2  lemons
2 1/2 lb sugar
2 1/2 teaspoon ground cinnamon

Chop the apricots roughly.  Put them into a large bowl, sprinkling the
fine grated zest of the oranges and the cinnamon between layers. Squeeze the
juice of the oranges, measure and add enough water to make 3 pints in
all. Pour the liquids over the fruit and leave to soak overnight in a cool
place.

Slide the contents of the bowl into a preserving pan and simmer gently
until the fruit is beautifully tender.  Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher.  It may
need    1-1/4 hours to become really soft.

Warm the sugar.  Add it to the pan together with the juice of the
lemons   and the almonds.  Cook gently until the sugar is melted, then
fast-boil    until the saucer test shows that the preserve will set.  Pot,
tie down and label the preserve in the usual way.  Makes enough to fill 5
jars. 

Lebanon County Rhubarb Jam

2 1/2 lb rhubarb
1/2 cup water
1 1/2 lb sugar
2 each orange, rind & juice of

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
of cold water. Grate the rind of the oranges and add to the rhubarb. Add
the orange juice and cook for 30 minutes, stirring occasionally. Pour into
sterilized jars and seal. 

Oriental Rhubarb Jam

1 lb rhubarb finely chopped
3 cup granulated sugar
1/2 teaspoon five spice powder
1/4 cup chopped candied ginger
1 x dash hot pepper sauce
3 tablespoon lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequently, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.