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.