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Rhubarb Marmalade No. 1

Wash and cut rhubarb into small pieces, weigh and put in preserving kettle. Over this put 1 pound of sugar to every pound of rhubarb, and to every 2 pounds of rhubarb slice thinly 1 lemon and half an orange. Let stand 24 hours, then place over fire and boil 1 hour, or until thick, being careful to stir, as it easily burns. When thick, place in jars while hot and seal.