Rhubarb Marmalade - cooking recipe

Ingredients

2 lb. rhubarb
2 lemons
5 c. sugar

Preparation

Cut rhubarb finely. Remove outer (yellow) half of the lemon rinds and slice finely. Mix rhubarb, lemon rind and sugar and let stand overnight. Next day squeeze lemon, strain juice and add juice to mixture. Cook until quite thick, stirring almost constantly to prevent burning. Turn into sterilized jars and seal. Or put in freezer.