rhubarb marmalade:
(ala 1948)
You'll need: 4 pounds of rhubarb, 5 pounds of sugar, 1 pound of seeded raisins, the rind of 1 lemon (cut in shreds), juice of 2 oranges, a half teaspoon of cloves, and 1 teaspoon of cinnamon.
Wash and cut the rhubarb into one inch pieces. Cover with sugar and let stand overnight. Add remaining ingredients, heat to the boiling point, reduce heat, and let simmer -stirring frequently or it will burn to bottom of pot!- simmer approximately forty minutes - or until thick. Pour into sterilized jars, seal and cool*.
*I usually start washing ten jelly jar sized 'canning jars' through the dishwasher as I make the Marmalade. When it's ready, I'll pour the hot marmalade into the warm jars, clean off the lip, add a new lid, screw on and tighten the ring, then set the filled jars upside down for a half an hour before turning them upright. (You may wish to hot bath them, or paraffin wax seal, or whatever you might do with a jelly-like product =)
It is, once again, rhubarb season. And I am preparing to make this. I cannot wait.
About how many jars do you fill with it?