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Rhubarb Jam

Peel and trim several stalks of rhubarb, weigh them and allow to each pound of rhubarb one pound of sugar and one lemon. Take a large bowl and pare as thin as possible the yellow rind off a lemon into it; then cut off and throw away the white part of the skin and slice the pulp of the lemon into the bowl, taking out and throwing away the seeds. Cut the rhubarb into pieces about one-half inch thick, place it in the bowl on the top of the lemon and place the sugar on top of the rhubarb, allowing it to stand all night. The following morning empty the bowl into a preserving-pan, place it on the stove and let it boil very slowly for three-quarters of an hour; then move the pan from the stove, let the jam cool a little and put it into jars. When quite cold put a piece of white paper soaked in brandy on top of the jam in each jar, and cover so as to keep it air-tight.