Ingredients:

  • 2 lbs fresh rhubarb, chopped into 1/4-inch pieces
  • 1.5 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine the chopped rhubarb, sugar, and salt in a heavy-bottomed pot. Stir well and let the mixture sit for at least 30 minutes to allow the rhubarb to macerate and release its juices.
  2. Stir in the fresh lemon juice and lemon zest.
  3. Place the pot over medium-high heat and bring the mixture to a gentle boil.
  4. Reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, for 20–25 minutes until the rhubarb breaks down and the liquid thickens to a glossy consistency.
  5. Perform the plate test: scoop a small amount of jam onto a frozen plate, let sit for 30 seconds, and push with a finger. If the surface wrinkles, the jam is set; otherwise, simmer for another 5 minutes and test again.
  6. Remove from heat immediately once the set is reached and transfer to sterilized jars.