Peel the oranges; remove as much of the white pith as possible, divide them and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small.
Peel the rhubarb, cut it into thin pieces, add it to the oranges and stir all together over a gentle heat until the jam is done.
Remove all the scum as it rises, put the preserve into pots, and when cold, cover down. Should the rhubarb be very old, stew it alone for ¼hour before the other ingredients are added.
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