Bottling It Up

In times of emergency, emergency measures must be used, and in wartime it is very important to lay in stores in the autumn when fruits are more plentiful, to help us through the winter when there are no fresh fruits available. Preserved fruits and vegetables are not so good as fresh ones, but they are a great deal better than none at all and provide interest and variety in the winter menu, as well as mineral salts.

 Parsley Honey

5ozs parsley
1lb sugar
1½ pints water
½ teaspoon vinegar

Wash parsley, dry and chop up roughly. Put in a pan with 1½ pints of water, and boil until it reduces to one pint. Strain and add 1 lb. sugar and boil until it is syrupy (like honey) for about 20 minutes. Then add ½ teaspoon of vinegar. This “jells” by the next day, and tastes remarkably like honey.  😉

Rhubarb Jam Without Sugar

To every pound of fruit allow ½lb of dates. Wash the rhubarb, chop it, and put it in the preserving pan and heat slowly, stirring well to draw out the juice. Wash and stone the dates. Add to the fruit and simmer very gently for 45 minutes. Put immediately into clean, hot, dry jars, and tie on parchment covers at once.
This recipe is equally good with any other fresh fruit.