Rhubarb Marmalade

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An old timey recipe from the us regional cookbook, chicago culinary arts institute, 1947. while this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

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Steps

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Wash rhubarb and cut into 1 inch pieces.

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Cover with sugar and let stand overnight.

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Add remaining ingredients.

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Heat to the boiling point.

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Reduce heat and simmer about 40 minutes or until thick.

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Stir frequently to prevent burning.

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Pour into sterilized jars , seal and cool.

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Ingredients

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rhubarb, sugar, seedless raisin, oranges, juice of, lemon rind, clove, cinnamon