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Rhubarb Jelly

Select eight pounds of nice ripe red rhubarb, wipe the stalks, cut them into convenient lengths and put them in a stone or earthenware jar with the thinly-pared rinds of three large lemons. Cover the jar and place it in a moderate oven until the rhubarb is tender. When cooked strain the juice from the fruit into a lined saucepan, squeeze the juice of three lemons into it and boil very gently for half an hour. At the end of that time strain the juice through a jelly-bag and measure it and for every breakfast cupful allow one and one-fourth breakfast cupfuls of coarsely-crushed loaf sugar. Dissolve the sugar in the juice and boil the mixture for forty-five minutes, keeping it well stirred and skimmed all the time. Pour the jelly into jars and leave it until the following day; then put into each jar a round of paper that has been dipped in brandy and cover them with parchment, tying them down tightly. Keep the jelly in a dry store-cupboard.