Confiture de Rhubarbe

Ingredients

• Rhubarb, trimmed, skinned and cut in 5-centimetre pieces
• grammes loaf sugar per 500 grammes rhubarb
• Water, to dissolve the sugar

Instructions

1. Choose the stalks for the colour wanted: green stalks for a green jam, heart stalks edged with red — or forced rhubarb — for a pink one. Make no more than 5 or 6 pounds at a time.
2. Cut off the ends, cut the rest into lengths, take off the surrounding skin with the point of a small knife, and cut into 5-centimetre pieces.
3. Weigh 400 grammes of loaf sugar per 500 grammes of rhubarb; dissolve it and boil 7 or 8 minutes.
4. Throw in the sliced rhubarb, cover the pan, and hold it at the side of the fire about 12 minutes, until the rhubarb has broken down to threads.
5. Set the pan on a fierce fire and stir constantly until the nappe shows the cooking is at its point.