- 8 oranges
- 1 qt. hot water
- 4 lb. sugar
- 3 qt. rhubarb cut into pieces
- Prepare the oranges as for orange marmalade.
- Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour.
- To this add the sugar and the rhubarb, and cook slowly until it is quite thick.
- Stir in the orange pulp and cook until the mixture is again thick.
- Pour into hot sterilized glasses, cool, seal, and label.