Rhubarb jam

How to make it

1. 1

   Prepare the rhubarb

   Clean the stalks and cut them into pieces as thick as 2–3 fingers. Pour boiling water over them, lift them out and rinse in cold water.

2. 2

   Boil the syrup

   Dissolve ½ kg sugar in the water, bring to the boil and skim. Add the rhubarb and simmer for a couple of minutes.

3. 3

   Boil down

   Lift out the rhubarb. Add another ½ kg sugar to the juice and boil for ¼ hour. Return the stalks and bring just to the boil.

4. 4

   Fill the jars

   Fill into jars and tie them over the next day.