Ingredients:

  • 3 lbs fresh rhubarb, chopped into ½-inch pieces
  • 4 cups granulated sugar
  • ¼ cup fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • ¼ tsp salt

Instructions:

  1. Wash the rhubarb thoroughly, trim the ends, and cut the stalks into ½-inch pieces.
  2. Combine the chopped rhubarb, sugar, and lemon zest in your stockpot. Stir gently.
  3. Let the mixture sit for 30 minutes until a natural syrup forms. Note: This is the maceration phase
  4. Place the pot over medium high heat and bring to a rolling boil, stirring occasionally.
  5. Use a potato masher to crush some of the rhubarb pieces until the texture is chunky but soft.
  6. Continue boiling until the thermometer reads 220°F (104°C).
  7. Remove from heat immediately and stir in the lemon juice and salt.
  8. Skim off any white foam from the surface with a spoon.
  9. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
  10. Process jars in a water bath for 10 minutes to seal them for canning.