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Lemon and Rhubarb Jam

Scrape, slice, and weigh the rhubarb, allow 1 pound of sugar, chopped rind of 1 large lemon, and 1/2 ounce of bitter almonds, sliced, to each 1 1/2 pounds of rhubarb. Boil very gently, stirring often, for 1/4 hour. Add the juice of the lemons,-as many as are required in above proportions,--boil a little longer, until thick, and pour into jars. Put the nuts in a bag, and take them out before sealing. Young rhubarb needs about 3/4 hour to cook; old fruit requires 1 1/2 hours.