Jam rhubarb

Ingredients:

1 kg rhubarb

1 kg sugar

100 g cherry (leaves)

200 g water

Young stalks of rhubarb, washed and cut into pieces, the length of which shall be equal to the width of the stalks. Of granulated sugar and 1 Cup water to cook the syrup, adding 50 g (handful) cherry leaves. When sugar is completely dissolved, cherry leaves must be removed, and the boiling syrup pour the prepared pieces of rhubarb. Cool the mass, add 50 g of fresh cherry leaves, heat to boiling and cook until tender, until the stalks will not become transparent and the syrup thick. Hot jam packaged in sterile jars and roll. Jam with the smell of cherry leaves you enjoy.