Rhubarb jam

Wash the rhubarb rods after withdrawing the leaves. Peel them and remove fibrous wires, as for green beans.

Weigh 1.2 kg of rhubarb and cut it into small dice.

Press the lemon to extract the juice.

Pour the rhubarb, lemon juice and sugar into a jam bowl. Mix carefully.

Bring to a boil. From this moment, count the cooking time: 7 minutes with giant sugar, or 15 to 20 minutes with classic sugar.

Maintain cooking over high heat, stir frequently and skim if necessary.

Check the cooking by placing a few drops on a cold plate, then tilt the plate: the jam must flow slowly.

Put in pots immediately. Turn the pots over for 1 minute, then put them back to the location to let them cool.