Rhubarb Ginger Marmalade

I got this off the net a long time ago. Source: the rhubarb compendium. It’s very good--i make it every year.

In heavy saucepan or metal bowl , mix rhubarb and sugar.

Let stand all night or all day.

Cut rind from oranges and lemon into 1 inch pieces or smaller.

Cover with cold water and bring to a boil and simmer for 15 minutes or until tender.

Drain and set aside.

Remove pith from oranges and lemon and chop pulp , add to rhubarb.

Bring to full rolling boil.

Reduce heat and cook about 10 minutes , until jam stage is reached.

Remove from heat and add ginger and rind.

Stir 5 minutes , skim foam.

Pour in sterile hot jars , put hot lids on and screw tight.

Makes 7 cups.

rhubarb, oranges, sugar, lemon, preserved gingerroot