Rhubarb Jam in 60 Minutes

Instructions:

1. Trim the leaf ends and root tips from the rhubarb stalks. Wash under cool water and chop into uniform ¼ inch pieces.
2. In a heavy-bottomed pot, combine the chopped rhubarb, lemon juice, and lemon zest. Heat over medium heat for 5–8 minutes until the rhubarb softens and releases its juices.
3. Stir in the low-methoxyl pectin and water (if required by the pectin brand).
4. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring constantly to prevent scorching.
5. Gradually whisk in the sugar and return the mixture to a full rolling boil for exactly 1 to 2 minutes.
6. Remove the pot from the heat and stir in the butter to dissipate any foam on the surface.
7. Let the jam sit for 5 minutes to allow the fruit pieces to settle before transferring to jars.