4 lb. rhubarb
5 lb. sugar
1 lb. seeded raisins
2 oranges
1 lemon

Wash and peel stalks of rhubarb and cut in 1 inch pieces. Put rhubarb in kettle. Sprinkle with salt, add raisins, grated rinds and juices of orange and lemon. Mix, cover, let stand 1/2 hour. Cook, bring to boiling point, let simmer 45 minutes, stirring almost constantly. Fill jelly glasses. Cool. Seal. 10-12 (8 ounce) glasses.