2 lb. rhubarb (6 c.)
2 lemons, thinly sliced (with peelings)
2 oranges, unpeeled and thinly sliced
6 c. sugar
2 oranges, peeled and thinly sliced

Stir, cover and chill for 24 hours. Bring to a boil, stir until sugar dissolves then turn down and simmer for 1 1/2 hours, stirring frequently. When thick, ladle into hot jars and seal. Makes 4 pints.