Take 4lb. of fresh rhubarb and one breakfastcup of water. Wash the rhubarb well, cut it into pieces, but do not peel it. Put it into a porcelain lined pan and boil gently until soft. Then turn it into a jelly bag and let it drip for 12 hours. Measure the juice, and to every breakfastcup allow 1Ib. of sugar. Add about half a teaspoon of alum, put on the fire, and boil for 20 minutes. Pour into jars, cover whilst hot, and put away for use.
Source: WOMEN'S COLUMN (1920, July 24). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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