Rhubarb Jam

• 6 lb. Rhubarb
• 6 lb. Lump sugar
• 3 lemons

1. Wipe the rhubarb dry and put into preserving pan with sugar, cutting the rhubarb up first.
2. Mince the lemon rind and add other ingredients, keep stirring to prevent the rhubarb from burning.
3. When sugar is quite dissolved let the jam boil quickly for 3/4 of an hour.

rhubarb, lump sugar, lemons

Taken from www.foodgeeks.com/recipes/15993 (may not work)