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Lemon and Rhubarb Jam

Rhubarb jam is very much improved if flavoured with lemon-rind. Wipe the rhubarb very dry--if old, it must be skinned--cut it into small pieces and weigh it. Allow a pound of sugar, the rind of half a large lemon, chopped small, and half an ounce of bitter almonds to each pound and a quarter of rhubarb; boil all together very gently, until the sugar is dissolved, and keep stirring, to prevent burning; the jam may then be allowed to boil more quickly. When done, put it into jars, cover with oiled and egged or gummed papers, and store in a cool, dry place. Rhubarb jam should be used quickly, as it does not keep well. Time to boil the fruit (reckoning from the time when the sugar is dissolved, and it simmers equally all over), an hour for young rhubarb, an hour and a half for old. Probable cost, 6d. per pound. Sufficient, a pint of sliced rhubarb for a pound of jam.