Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

• 1 lb. rhubarb
• 1 lemon
• 2 1/2 cups sugar

Directions

1. Wash rhubarb and cut into thin slices without peeling. Wash lemon and shave off the thin yellow rind. Add rind to rhubarb with sugar, mix and let stand overnight. Add juice of lemon and cook quickly until thick. Pour into clean hot glasses and seal. Process in hot water bath 10 minutes.

2. makes 3 (8oz.) jars

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