Rhubarb jam - Rhabarberkonfitüre

Peel the rhubarb stalks and cut into small pieces. Pour the rhubarb into an enameled dish and put it on a small fire. Do not forget to stir constantly so that the rhubarb does not burn. As soon as the pieces of rhubarb become lighter and give part of the juice, add half the volume of sugar. Stirring constantly, it is necessary to bring this rhubarb to a boil, then turn off the jam and cool it completely.

The second stage is to put the cooled jam on a slow fire again and add the remaining amount of sugar. Constantly stirring, bring the jam to a boil. Cook for 3-5 minutes