Ingredients:

  • 4 cups (600g) fresh rhubarb, chopped into ¼ pieces
  • 3 cups (600g) granulated sugar
  • 2 Tbs (30ml) fresh lemon juice
  • ¼ tsp (1.5g) salt
  • 1 tsp (5ml) pure vanilla extract
  • ½ tsp (1g) ground cinnamon

Instructions:

  1. Combine the chopped rhubarb, sugar, and salt in a large bowl. Stir until the rhubarb is thoroughly coated, cover, and refrigerate for 12 hours to macerate.
  2. Transfer the macerated rhubarb mixture and lemon juice into a heavy-bottomed pot.
  3. Bring the mixture to a rolling boil over medium-high heat, stirring constantly for 20–30 minutes until the mixture thickens and bubbles become large and heavy.
  4. Perform the set test by placing a dollop of jam on a chilled plate; if the surface wrinkles when pushed with a finger, the jam is set.
  5. Remove from heat and stir in the vanilla extract and ground cinnamon.