5 c. rhubarb, cut up
8 c. sugar
3 oranges
2 sm. or 1 lg. lemon
1 c. walnuts (optional) chopped

Wash and remove seeds from oranges and lemons. Put through food chopper (rind and all). Put all ingredients except nuts in heavy kettle (I use a large sized Pyrex bowl) and let stand overnight. Add nuts and cook about 20 minutes or to 220 degrees. Put in jars and seal.