Rhubarb Mango Jam

Rinse rhubarb stalks, trim outer skin and cut into pieces. Place in a saucepan. Remove the peel from the mango, cut the flesh into wedges from the stone and add to the rhubarb pieces form. Tear off the zest of the lemon with a zester and squeeze the juice from the lemon. Mix the zest and juice together with the preserving sugar into the fruit. Cover saucepan and let stand until juice is formed. Allow everything to bubble up while stirring for 4 min. Fill the finished jam on the spot into jars and seal well.

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