Kochen

Pineapple, Strawberry, Rhubarb Jam
* Note, american recipes measure wet and dry ingredients the same, by the cup, 1 cup equals about 250 Ml.
2 Cups diced Rhubarb
2 Cups diced Pineapple, (can be canned,drained)
2 cups halved strawberries
4 cups sugar
in a heavy pot combine fruit and sugar. Let stand about 15 minutes so the juices start to flow. Stirring constantly bring the mixture to a boil over medium heat. Stirring frequently continue to boil for another 15 - 20 minutes, until it begins to thicken. Ladle into clean hot 1/2 pint jars, (175 Ml), leaving 1/4 inch, 1 cm, headspace. Cover with lids according to manufacturers instructions and place in water bath canner. Process for 10 minutes.

Orange, Grapefruit Marmalade

2 pounds oranges and grapefruit (1 kilo)
2 pounds sugar (1 kilo)
peel the fruit and put peels in a pot and cover with water, bring to a boil and simmer for about 2 hours until well softened.
meanwhile slice the remaining fruit VERY thinly and mix with sugar.
Cool the peels and scrape away the white pithy part, slice very thinly and add to sugar mixture.
Continue cooking and can as for the P.S.R. jam above.
Kalle brought a German food to my attention, Dampfnudeln
I read what I could find and came up with my own version. A sourdough yeast dough filled with cooked onions, ground beef and pork and pepper. I steamed these over a sauerkraut, apple and onion mixture and served them with a mushroom gravy. Delicious!