I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

Rhubarb and Pineapple Marmalade

7 lbs. rhubarb cut small, 7 lbs. sugar, 1 large pineapple or two small ones, cut fine, juice of one lemon. Let stand over night, next day cook until thick.