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 glasses. Cover with a thin layer of melted paraffin.
When hardened, cover glasses.

Makes about 5 8-ounce glasses.

House & Garden, August 1962