Ginger Rhubarb Marmalade - cooking recipe

Ingredients

3 c. rhubarb, cut up
5 1/2 c. sugar
1/2 bottle Certo
3/4 c. water
2 drops red coloring
3 Tbsp. finely cut candied ginger

Preparation

Add water to rhubarb and simmer until soft.
Measure 3 cups of this mixture into a large pan.
Add sugar and ginger and mix well. Bring to a rolling boil and boil for 1 minute, stirring constantly.
Remove from heat and add Certo.
Stir and cool slightly.
Put in warm, clean jars and skim foam from top.
Add hot paraffin at once.
Cool and allow to set.