Ingredients:

  • 3 lbs fresh rhubarb, chopped into 1/2 inch pieces
  • 2 tbsp fresh lemon juice
  • 2 cups granulated sugar
  • 1/4 cup water

Instructions:

  1. Wash the rhubarb thoroughly under cold water, trim the ends, and chop the stalks into uniform 1/2 inch pieces.
  2. Combine the chopped rhubarb, granulated sugar, water, and lemon juice in a large heavy bottomed stainless steel pot.
  3. Heat the mixture over medium high heat until the sugar dissolves and the rhubarb releases its juices. Note: You'll smell a sweet, tart scent as the sugar melts.
  4. Reduce heat to medium and simmer, stirring frequently to prevent crystallization.
  5. Cook until the mixture reaches 220°F (104°C) on your thermometer. Note: The bubbles will transition from small and frothy to large, slow popping bubbles.
  6. Perform the chilled plate test: drop a spoonful onto a cold plate; if it wrinkles when pushed, it's ready.
  7. Ladle the hot jam into sterilized canning jars, leaving 1/4 inch of headspace.
  8. Wipe the rims clean and apply lids and rings.
  9. Process in a boiling water bath for 10 minutes until the jars are sealed and safe.