Ingredients:

  • 4 cups (600g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1/4 cup (55g) powdered pectin
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) honey

Instructions:

  1. Combine the diced rhubarb, lemon juice, and lemon zest in a heavy-bottomed pot. Cook over medium heat for 5–8 minutes until the rhubarb has broken down into a thick, chunky compote.
  2. Sprinkle the powdered pectin evenly across the surface of the fruit. Stir constantly for 2 minutes until the powder is fully dissolved and no clumps remain.
  3. Gradually stir in the granulated sugar and honey. Increase heat to medium-high and bring the mixture to a full, rolling boil. Boil hard for exactly 1 minute, then remove from heat immediately.
  4. Skim foam from the surface. Ladle the hot jam into clean freezer-safe half-pint jars, leaving 1/2 inch of headspace. Let jars sit at room temperature for 2 hours to set before transferring to the freezer.