Ingredients
- 2 pounds tender young rhubarb
- grated rind of 2 lemons
- 4 cups sugar
- juice of 2 lemons
Directions
- Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.
/rhubarbmarmalade82008-570bf6da3df78c7d9ef7ec4b.jpg)
