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Rhubarb and Orange Marmalade

Take six oranges, two lemons, and two pounds of rhubarb. Wash and wipe the oranges and lemons, cut each in lengthwise quarters, and the quarters in exceedingly thin slices, discarding the seeds. Weigh the prepared fruit and to each pound add three pints of cold water. Set aside for twenty-four hours. Let simmer until the rind is very tender, - it will take five or six hours, - then set aside until the next day. If the rhubarb be young and tender, the skin may be retained, - otherwise remove it. Cut the stalks in half-inch pieces, add to the prepared orange and lemon, and get the weight of the whole mixture. Let cook until it thickens slightly on a cold dish, then store in glasses as jelly is stored. The marmalade will stiffen, on cooling, and care must be taken that it be not overcooked.