Candy, Jelly, & Preserves


Chocolate Fudge


3 - 6 oz. pkg. chocolate bits

1 - 8 oz. jar marshmallow fluff

1 cup chopped nuts

1/2 lb. margarine

Mix in large bowl


Blend in large saucepan 4 1/2 cups sugar & one 13 oz. can evaporated milk, bring to rolling boil. Reduce flame & boil 10 minutes, stirring constantly. Pour over other ingredients & blend well. Pour into well buttered pan & cool. Makes about 5 lb. Have everything ready in bowl before starting to cook.


Rhubarb & Strawberry Jam


5 lb. rhubarb

5 lb. sugar

2 qt. strawberries


Cut rhubarb & cover with sugar, let stand 24 hours, then boil 3/4 hour & add strawberries. Boil all 15 min. longer; Bottle.


Rhubarb Fruit Conserve


6 cups diced rhubarb

3 cups pineapple

1/2 cup pineapple juice

2 cups soaked dried apricots

1/4 cup lemon juice

8 cups granulated sugar

1/2 cup seedless raisins


Simmer rhubarb, pineapple, apricots & juice 20 min. Add other ingredients & boil gently until conserve thickens. Stir frequently with wooden spoon. Pour into sterilized jars, seal when cold.