Rhubarb Marmalade Recipe

MRS. THEOPHILUS OLIVER.



Peel and cut the rhubarb into small pieces, take the rind of one lemon,

cut into chips; to each two pounds of the rhubarb then weigh three

quarters of a pound of white sugar to each pound of the fruit. Put the

fruit and sugar in a basin in layers and let it stand all night. Pour

off the syrup and boil it for twenty minutes, add the fruit and boil for

twenty minutes more, when the marmalade should be ready to put in pots.

Vote