Rhubarb Marmalade

Cut in pieces six pounds of rhubarb put it into a dish with three pounds of white sugar, a teaspoonful of salt, the juice of a large lemon, and the thin cut rind of an orange. Let these stand together all night. The next morning put into a stewpan with three more pounds of sugar the liquid you strain from the fruit. Boil this sirup twenty minutes and add to it the other ingredients, the rhubarb and orange peel, and boil fast for fifteen minutes. Keep it at a steady boil, but do not stir it. Turn into small glasses and seal as you would other marmalade.