How to cook
Select roughly the same size leaves and stalks of rhubarb. Boil a sugar syrup from the water and sugar, remove foam if needed and let it cool. Peel the rhubarb’s red skin as much as possible and cut them into pieces.
Let them cook in the sugar syrup for 1 hour, add the lemon juice as well. Drain the rhubarb and put it to boil in new water for another 5 minutes. Drain again and drop them in the already cooled syrup.
Let the dish sit for 2 days in a cool place. Put the syrup to boil for 10 minutes, without the leaves, then add them in as well. Leave for 1 more day, to allow the syrup to retain its density.
Boil the syrup and rhubarb for a 3rd time, stirring to prevent burning. Once the jam cools, distribute it into jars, seal with a cap and a cloth on top.