Ingredients
2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)
2 1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tbsp. fresh lemon juice
Preparation
Step 1In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Step 2Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Stir in lemon juice, transfer to clean glass jars, and let cool to room temperature. Step 3Transfer to refrigerator and cool completely.
Pectin or no pectin? Some versions of jams add thickeners like pectin or lemon seeds and pith to give extra body to the finished product. We go the simple route with this recipe and let a slightly longer cooking time naturally thicken the rhubarb mix. A tablespoon of lemon juice perks up the bright notes of tart rhubarb flavor and helps to extract the pectin content out of rhubarb once heated. Just be patient, keep the pot on a medium-low heat, maintain a constant stirring motion to avoid burning, and perfect jam is on the way! Store in clean jars. To elongate the life of your jam, make sure you are storing them in clean, sterilized jars. We recommend boiling your heat-safe glass jars and lids in a pot of simmering water for a few minutes before transferring in your jams. If you make this recipe, please rate it below and let us know how you liked it. We love hearing from you!
