Rhubarb Jam

Ingredients:
- 6 lb. Rhubarb
- 6 lb. Lump sugar
- 3 lemons

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