Prep the rhubarb

• Cut off and discard the poisonous leaves from the rhubarb stalks.
• Chop the stalks into small pieces.

Start cooking with sugar and lemon

• Put the chopped rhubarb into the pan.
• Add the sugar and pour in the lemon juice.
• Stir to combine.

Cook gently

• Cook the rhubarb ever so gently over low heat, stirring regularly so nothing burns.
• After about 30 minutes the rhubarb starts breaking down and thickening.

Add more sugar

• Stir in the extra sugar to bring the total to one and a half cups.
• Keep cooking and stirring until the jam is thick and glossy.

Check the set

• At 45 minutes the jam is giving jam and the consistency looks promising.
• Continue stirring until the jam is thick and the rhubarb has fully broken down.

Serve

• Spoon the finished jam onto toast and enjoy.