Ingredients:

  • 2 lbs fresh rhubarb, chopped into ½ inch pieces
  • 3 cups granulated white sugar
  • 1 whole lemon, zested and juiced, seeds kept
  • ½ cup cold water

Instructions:

  1. Wash the rhubarb thoroughly and chop into small, uniform ½ inch pieces.
  2. In a large heavy bottomed pot or Dutch oven, combine the chopped rhubarb, granulated sugar, water, lemon juice, lemon zest, and the lemon seeds.
  3. Place the pot over medium heat and stir occasionally until the sugar has completely dissolved.
  4. Increase the heat to medium high and bring the mixture to a rolling boil, stirring frequently to ensure the sugar doesn't scorch.
  5. Continue boiling for approximately 20-30 minutes.
  6. Perform the plate test by dropping a small spoonful of jam onto a chilled saucer from the freezer; wait 30 seconds until the surface wrinkles when you push it with your finger.
  7. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
  8. Wipe the rims clean and secure the lids.
  9. Process the jars in a boiling water bath for 10 minutes to ensure a vacuum seal.