Jamming like grandma

Rhubarb jam: 1kg rhubarb, 800gr raw sugar. Place the rhubarb in a pot and the sugar on top letting it stand overnight until the sugar is somewhat melted. Then cook the compote gently until it starts getting dark. Stir from time to time. It gets darker and thicker the longer it cooks. - Blueberry jam: 500gr blueberries, 300gr raw sugar. Rinse the blueberries carefully. Boil them with the sugar for 15-20 minutes. Stir very little and lightly. Pour the jam into glass jars, cool, and put on the lid.