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Rhubarb Jam

Wash young rhubarb and cut it into pieces about one inch long. Do not peel. Weigh, and to each pound allow three-quarters of a pound of granulated sugar. Put it in a porcelain kettle, bring slowly to boiling point, then boil and stir continually three-quarters of an hour. Put this in jars and hermetically seal, or it will keep in tumblers tied with paper. This makes excellent pies in winter. IO