English Marmalades
Rhubarb Marmalade
Peel and cut into inch pieces tender young rhubarb, to every pint allow one pound of loaf sugar and three oranges. Spread the cut rhubarb on a shallow dish and cover with the sugar; leave it for twelve hours; then put it into the preserving kettle with the grated yellow rind of the oranges (be careful not to use any of the white pulp or it will make the preserve bitter), add the tender, juicy pulp of the oranges and boil slowly for about one hour, or until jam sets when tested on a cold plate.