Ingredients:

  • 3 cups (450g) rhubarb, chopped into ¼ inch pieces
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (400g) granulated sugar
  • ¼ cup (60ml) water
  • 1 tbsp (15g) powdered fruit pectin

Instructions:

  1. Combine the chopped rhubarb and lemon juice in a heavy-bottomed pot. Stir in half of the granulated sugar and let the mixture sit for 30 minutes to macerate the fruit.
  2. Place the pot over medium heat. Stir in the remaining sugar and the powdered fruit pectin. Bring the mixture to a rolling boil, stirring constantly to prevent scorching.
  3. Continue to simmer until the rhubarb breaks down and the jam reaches a glossy, mahogany-pink hue and a temperature of 220°F (104°C).
  4. Perform the wrinkle test by dropping a small spoonful of jam onto a chilled plate; if the surface wrinkles when pushed with a finger after 30 seconds, it has reached the gel point.
  5. Ladle the hot jam into sterilized mason jars, leaving ¼ inch of headspace. Wipe the rims clean, center the lids, and screw on the bands.