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Rhubarb Marmalade

The rhubarb for marmalade should be young and fresh. Cut it into inch lengths without peeling. Weigh it and allow three-quarters of a pound of sugar to every pound of the plant. Place the sugar and the plant in a preserving-kettle, heat it very slowly and boil three-quarters of an hour, stirring constantly. Put up the same as jam.

In making marmalade or jam constant stirring is necessary from the beginning. Indeed, there is no preparation of fruit that requires so much attention during the entire process. Always use a wooden spoon, scraping the bottom of the kettle at every turn. If the fruit adheres to the bottom ever so slightly, empty the kettle at once and thoroughly cleanse it, for when once the fruit begins to adhere to the kettle it grows continually worse, and cleansing is the only sure preventive.