Ingredients:

  • 1 lb fresh rhubarb, trimmed and chopped into 1/2 inch pieces
  • 2 cups granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine the chopped rhubarb, sugar, lemon juice, and salt in a heavy-bottomed saucepan. Stir well and let the mixture sit for 10 minutes to allow the sugar to draw moisture from the rhubarb.
  2. Place the pot over medium-high heat and bring the mixture to a rolling boil.
  3. Reduce the heat to medium-low. Stir frequently with a wooden spoon to prevent the sugar from scorching.
  4. Use a potato masher to crush the rhubarb stalks to your desired consistency, leaving some chunks for a rustic feel or mashing completely for a smooth spread.
  5. Continue simmering for 20–25 minutes until the mixture thickens and appears glossy.
  6. Test the set by dropping a spoonful of jam onto a frozen plate for 30 seconds; if the jam wrinkles when pushed with a finger, it has reached the setting point.