Ingredients:

  • 6 cups (900g) fresh rhubarb, trimmed and chopped into 1/2-inch pieces
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 4 cups (800g) granulated sugar
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Wash the trimmed rhubarb stalks under cool water and chop them into uniform 1/2-inch pieces.
  2. Place the rhubarb, lemon juice, and lemon zest in a large heavy-bottomed pot over medium heat. Cook for 5–8 minutes until the rhubarb has softened and released its juices.
  3. Stir in the granulated sugar and salt. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring constantly to ensure the sugar is fully dissolved.
  4. Continue boiling for 15–20 minutes, monitoring with a digital candy thermometer until the mixture reaches the gel point (typically 220°F / 104°C) and the jam sheets off the spoon.
  5. Ladle the hot jam into sterilized pint jars, leaving a 1/4-inch headspace. Wipe the rims with a clean, damp cloth.
  6. Center the lids and screw the rings on until finger-tip tight.
  7. Submerge jars in a water bath canner and process for 15 minutes starting from the moment the water reaches a full boil.
  8. Remove jars and let them sit undisturbed for 24 hours to ensure a proper seal.