Categories: conserves, jams, jellies perserves

Ingredients

• 2 lb. rhubarb
• 2 cups orange slices (3 medium or 2 large oranges)
• 2 cups sugar
• 3/4 cup lemon juice

Directions

1. Cur rhubarb in half-inch lengths. Cut the unpeeled oranges in thin slices and cut again in eighths. Combine fruit and sugar and stir to partially dissolve sugar. Do not add any water. Put on a low flame. Stir. Heat to boiling. Cook to jelly test (10 to 20 minutes), stirring frequently. Jelly test is shown by thick, reluctant drops form the spoon. Add lemon juice. Boil 2 minutes more or to jelly test again. Seal in jars, while hot.

2. makes 3 to 4 pints

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