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Rhubarb and Orange Jam

With a pint of rhubarb skinned, cut, small, and shaken down, put three oranges, and three-quarters of a pound of loaf sugar. Peel the oranges, and cut half the rind into thin strips, as if it were to be made into marmalade. Pare the white pith from the oranges, and cut them into thin slices, carefully removing the pips. Put the cut-up oranges, the rhubarb, and the requisite quantity of sugar into a preserving-pan, and boil the jam over a moderate fire until a little will jelly when laid on a plate. Remove the scum as it rises, and stir the fruit to keep it from burning. Put the jam into jars, and when it is cold cover in the usual way. Time, three-quarters to one hour from the time the jam boils. Probable cost, 6d. to 8d. per pound.