Ingredients:

  • 2 lbs fresh rhubarb, chopped into 1/2 inch pieces
  • 1.5 cups cane sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp whole lemon seeds

Instructions:

  1. Wash the rhubarb thoroughly and trim the ends. Dice the stalks into uniform 1/2 inch pieces and place them in a pot with the cane sugar, lemon juice, and lemon zest.
  2. Wrap the lemon seeds in a small piece of cheesecloth, tie it securely, and add the pouch to the pot. Stir the ingredients and let the mixture sit for 10 minutes to allow the sugar to macerate the rhubarb.
  3. Place the pot over medium-high heat and bring to a rolling boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the mixture thickens into a glossy syrup.
  4. Perform the plate test by placing a small spoonful of jam on a chilled plate for 30 seconds. If the surface wrinkles when pushed with a finger, the jam has reached the setting point.
  5. Remove the cheesecloth seed pouch. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal with lids.