4 lbs. rhubarb
8 c. sugar
2 tbsp. fresh grated orange peel
1 tsp. nutmeg
1 tsp. ground allspice
1 1/2 c. frozen orange juice

Wash rhubarb and cut in 1 inch pieces. Place in kettle. Add sugar and let stand overnight. In the morning add orange rind and frozen juice. Add spices; stir.

Boil 35 minutes. Skim off with metal spoon. Add 1 pint Certo. Cook at full boil for 1 minute. Put in jars.