This jam is one of the longest to make and requires a lot of attention because of: 1) the large amount of water contained in the rhubarb, and 2) the ease with which it burns; it tends to stick to the pan especially towards the end of the cooking time.
If a green jam is required, select the green stalks; for a red jam use only the centre stalks with red skins, or use forced rhubarb. Whatever kind is used do not try to make more than approximately
Discard the leaf ends of the stalks, remove the skin with a small knife from all round the stalks and cut into
Replace the pan on the stove and cook rapidly and stirring continuously until the required stage of cooking is reached.
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