Rhubarb Marmalade
2 pounds tender young
rhubarb |
grated rind of 2 lemons |
4 cups sugar |
juice of 2 lemons |
Mix rhubarb, lemon rind and sugar in a bowl and let
stand overnight. The next day, pour into a large pot, add lemon juice and cook
over medium heat, stirring frequently, until thickened. Pour into hot,
sterilized jelly jars. Cover with a thin layer of melted
paraffin. When hardened, cover glasses.