Rhubarb jam
2 kg rhubarb
1 kg of sugar
1 teaspoon salt
2-3 tablespoons water
Rinse the rhubarb and cut it into small pieces and place in a saucepan with sugar, salt and water. Boil, finally, until the jam has become suitably thick and not too dark. Immediately place in clean glass jars and close them immediately. Store in a cool place.
