Ingredients:

  • 2 lbs fresh rhubarb, trimmed and chopped into ½-inch pieces
  • 1 cup water
  • 3 cups granulated sugar
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated

Instructions:

  1. Combine the chopped rhubarb, sugar, and lemon zest in a wide-bottomed heavy pot and let sit for 30 minutes to macerate.
  2. Use a potato masher to lightly crush the rhubarb pieces until the mixture is cohesive but still retains some chunks.
  3. Stir in the lemon juice and place the pot over medium-high heat; bring to a rolling boil, stirring constantly.
  4. Reduce heat to medium and simmer, stirring frequently to prevent the bottom from caramelizing.
  5. Use a fine mesh skimmer to remove any white foam that appears on the surface for a crystal-clear finish.
  6. Perform the plate test by placing a small spoonful of jam on a frozen plate; if the jam wrinkles when pushed with a finger after 30 seconds, it has reached the setting point.