Rhubarb jam

Instructions

1. Peel the rhubarb and cut into approx. 1 cm pieces
2. Mix with the remaining ingredients and leave to infuse for approx. 1 day or overnight.
3. Sterilise the jars in boiling water for approx. 10 minutes.
4. Bring the rhubarb mixture to the boil. If you want to achieve a finer consistency, reduce the mixture slightly with a whisk.
5. Remove a tsp to test the jelly and make sure it sets quickly on a plate. If the gelling test is successful, continue, otherwise leave to simmer.
6. Pour the jam into the jars on a tea towel, screw on tightly and turn upside down. Watch out for bubbles and screw the lid on tighter if there are any. Leave to cool.