3 c. diced rhubarb
2 oranges
1 lemon
1/2 c. diced candied ginger
6 c. sugar
1 pkg. Certo

Grate orange and lemon peels, squeeze out juice and reserve. Combine fruit, ginger, juice and sugar in large pot and bring to a full boil for one minute. Remove from heat, add Certo. Skim off foam. Ladle into sterilized jelly jars leaving 1/4 inch head space and seal. process in hot water bath for 5 minutes. Allow jars to set 24 hours before storing.