2 lbs. fresh rhubarb, washed, not dried
3 oranges, quartered, thinly sliced
1 lemon, thinly sliced
3 c. sugar
1/2 c. fresh lemon juice

Cut rhubarb in 1/2 inch pieces. Place all ingredients in heavy 10-quart preserving pan. Heat, stirring frequently until sugar is dissolved; bring mixture to a boil and boil rapidly 10-15 minutes until jelling point is reached. Seal.

VARIATIONS: 1 cup chopped walnuts or pecans can be added to marmalade just before pouring into jars. Serve as a condiment with meat, especially ham. Yield: 2 pints. Calories per tablespoon: 36. Can be frozen when cooled.