Ingredients:

  • 5 lbs fresh rhubarb, trimmed and chopped
  • 6 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 cup water
  • 1 box (57g) fruit pectin

Instructions:

  1. Wash the rhubarb stalks thoroughly, remove the inedible leaves, and chop the stalks into 1/2 inch pieces.
  2. Use a potato masher to lightly crush the rhubarb to release natural juices.
  3. Combine the crushed rhubarb, sugar, water, and lemon juice in a heavy-bottomed stockpot.
  4. Stir the mixture over medium heat until the sugar is completely dissolved.
  5. Whisk in the fruit pectin according to package directions, ensuring no clumps remain.
  6. Increase the heat to high and bring the mixture to a rolling boil, stirring frequently to prevent scorching.
  7. Continue boiling until the mixture reaches 220°F (104°C) on a digital candy thermometer, or until it passes the wrinkle test on a frozen ceramic plate.
  8. Carefully ladle the hot jam into sterilized pint-sized jars, leaving 1/4 inch of headspace.
  9. Wipe the jar rims clean and seal with new canning lids and bands.