Rhubarb Marmalade

Molly53's Note:

An old timey recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Total Time: 12 hrs 45 mins
• Prep Time: 12 hrs
• Cook Time: 45 mins

Ingredients:

Serves: 64

Yield: 4.0 pints

• 4 lbs rhubarb
• 5 lbs sugar
• 1 lb seedless raisin
• 2 oranges, juice of
• 1 lemon rind, of shredded
• 1/2 teaspoon clove
• 1 teaspoon cinnamon

Directions:

1. Wash rhubarb and cut into 1 inch pieces.
2. Cover with sugar and let stand overnight.
3. Add remaining ingredients.
4. Heat to the boiling point.
5. Reduce heat and simmer about 40 minutes or until thick.
6. Stir frequently to prevent burning.
7. Pour into sterilized jars, seal and cool.