Jam, candied fruits

Jam from the rhubarb
Peeled pink peas from the rhubarb are cut into pieces 2-3 cm. In the jam cooking cup, sugar is poured (1.5 kg), water is poured (200 g) and syrup is boiled. 
In the finished syrup put the prepared rhubarb (1 kg), stop the heating and leave for 8 hours for infusion. After this, the jam is cooked in two doses of 20 minutes each. each with long intervals of infusion and in the third reception – until readiness.