Instructions: Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Use a zester, vegetable peeler or sharp paring knife to remove the zest from the oranges and lemon. Working from stem to blossom end, glide the zester down the side of the fruit using light pressure. Be careful to cut only the colored part of the peel from the fruit. Do not include the white pithy membrane from the back of the peel; it will make the marmalade taste slightly bitter. Slice the peel into very thin even strips no more than 1/8 inch wide.

Place the zest pieces in a small pot, cover with cold water and bring to a boil. Simmer for 10 to 15 minutes, or until tender; drain and set aside.

Remove the white pith layer from the oranges and lemon. The easiest way to do this is to cut a slice off the top and bottom of each piece of fruit. Stand the fruit, bottom-side down, on a stable cutting board. Using a sharp knife and starting at the top, cut the remaining white pith and the membrane just beneath it from the fruit in strips. Be careful not to cut away too much of the fruit.

Finely chop the prepared fruit and remove any seeds. Place the prepared oranges and lemon in a heavy pot, along with the rhubarb and sugar mixture, and the butter. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently. Reduce the heat to a slow boil and continue simmering, stirring frequently, until the mixture has reached the jelly stage (220 degrees F from sea level up to 1,000 feet; 216 degrees F at 2,000 feet; 214 degrees F at 3,000 feet; 212 degrees F at 4,000 feet; 211 degrees F at 5,000 feet; 209 degrees F at 6,000 feet; 207 degrees F at 7,000 feet; 205 degrees F at 8,000 feet), stirring constantly, about 8 to 10 minutes.

Remove from heat, and add ginger and zest. Let sit for about 2 minutes, then skim off any foam that has accumulated.

Ladle hot marmalade into 1 hot jar at a time, leaving a 1/4 inch head space.

Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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