Rhubarb Marmalade Recipe

1 quart of bright red rhubarb stalks. Yellow rind and pulp of six oranges. 1 1/2 pounds of sugar.

Boil the ingredients together very slowly until well reduced. The rind of the orange may be grated or cut into thin shavings and boiled tender before it is added to the other ingredients.

Pineapple Marmalade Recipe

Pare and remove the eyes from the pineapples,then grate them. Weigh the pulp and put two thirds of its weight of sugar in the oven to heat. Cook the pineapple in an uncovered saucepan until reduced somewhat, then add the juice of a lemon for each pound of fruit; add also the hot sugar and boil five or six minutes. Store in glasses covered securely. The yellow rind of the lemon, grated or cut into shavings, is for many a pleasing addition.

Apple, Peach Or Quince Marmalade Recipe

Pare and core the apples and cook until tender with just water enough to keep from burning. Sift through a very fine sieve. Return to the fire with a very scant pound of sugar and the juice and grated rind of a lemon for each pound of pulp. Cook, stirring with a wooden spoon until all the water is evaporated, or until the marmalade does not "spread out" when taken up on a saucer. Pour into hot glasses. Peach and quince marmalade are made in the same way.

Amber Marmalade Recipe

Take one, each, grapefruit, orange and lemon, wash and wipe and cut in quarters; then through peel and pulp into thin slices, discarding seeds. Add seven pints of cold water and let stand over night. Cook until the peel is tender. It will take several hours. Set aside over night. Add ten cups (five pounds) of sugar and cook, stirring occasionally, until the syrup thickens slightly on a cold dish.