Rhubarb jam- small batch!

1. Place a small plate in the freezer.
2. Add the rhubarb, sugar and lemon juice to a saucepan. Place on a low heat and stir until the sugar has dissolved. Then up the heat to a rolling boil for 8-10 minutes stirring continuously. 
3. To check the jam is cooked, remove the plate from the freezer. Add a 1 tsp of the jam to the cold plate, let it sit for 30 seconds then run your finger through it and if it wrinkles it is ready. Pour into sterilised jars and seal immediately.

This will keep in a cool cupboard for up to a year!