Ingredients:

  • 6 cups (900g) fresh rhubarb, chopped into ½ inch pieces
  • 4 cups (800g) granulated sugar
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) water
  • ½ tsp (3g) salt

Instructions:

  1. Place the chopped rhubarb, sugar, and lemon juice in a large heavy-bottomed pot. Stir gently to coat the fruit and let the mixture sit for 10-15 minutes to allow the rhubarb to release its juices.
  2. Add the water and stir over medium heat. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Stir frequently and cook for 20-30 minutes, or until the rhubarb has softened and the liquid has reduced into a thick, glossy syrup.
  3. Perform the 'Plate Test' by dropping a small spoonful of hot jam onto a chilled freezer plate. After 30 seconds, push the jam with your finger; if the surface wrinkles, it has reached the setting point.
  4. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and secure lids. Process the jars in a boiling water bath for 10 minutes to ensure a vacuum seal.