=Rhubarb Marmalade=
5 Pounds of Rhubarb 5 Pounds of Sugar 5 Lemons, Juice and Rind 1 Pound of Chopped Walnuts 2 Teaspoonfuls of Extract of Jamaica Ginger
Cook all the ingredients, excepting the nuts and ginger, together three or four hours. Ten minutes before removing from the fire, add the ginger and nuts. Seal in glass jars, or put into tumblers. If tumblers are used, cover over the tops with a coating of paraffine.