This is from a very old cookbook (The American Woman's Cookbook, edited by Ruth Berolzheimer, 1941) which came from my grandmother's house, though, let's be clear, I don't think she ever canned anything... so was not an adventurous cook.
This is a delicious recipe!
1 lb rhubarb (4 cups)
1 lemon
2 cups sugar
Wash rhubarb and cut into thin slices. Wash lemon and shave off the thin yellow rind, cut rind into small, thin pieces. Juice lemon and set aside.
Mix rind with rhubarb with the sugar, let stand overnight.
The next day, add lemon juice and cook until it boils over a high heat, stirring constantly. Cook rapidly *almost* to gelling point (this is important- if you cook to gelling point, you will get marmalade that's too stiff to spread unless you warm it first.)
Do your normal jam prep work, this recipe makes about 4 1/4 pint jars.
Remove from heat, fill hot jars, process in boiling water for 10 minutes.
Enjoy!
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