Ingredients:

  • 3 lbs fresh rhubarb, chopped into ½ inch pieces
  • 4 cups granulated sugar
  • ¼ cup fresh lemon juice

Instructions:

  1. Wash the rhubarb stalks thoroughly and pat dry. Trim the ends and slice the stalks into small, uniform ½ inch pieces.
  2. Combine the chopped rhubarb, sugar, and lemon juice in a heavy-bottomed pot. Stir over medium heat until the sugar completely dissolves and the rhubarb softens.
  3. Increase the heat to bring the mixture to a full rolling boil, then reduce to a simmer. Stir frequently to prevent the bottom from burning, cooking until the mixture thickens and reaches a glossy, velvety consistency.
  4. Perform the plate test: Place a teaspoon of the jam onto a frozen ceramic plate. Let it sit for 30 seconds, then push the edge of the jam with your finger. If the surface wrinkles, the jam has reached its gel point. If it still slides or feels liquid, simmer for another 5 minutes and test again.
  5. Ladle the hot jam into sterilized jars, leaving ¼ inch (6mm) of headspace. Wipe the rims clean and secure the lids.
  6. Process the jars in a boiling water bath for 10 minutes for long-term shelf stability.