Ingredients
- 6 cups chopped rhubarb
- 2 1/4 cups granulated sugar
- Juice of 1 lemon
Instructions
- In a large glass or glazed ceramic bowl, combine the chopped rhubarb, sugar, and fresh lemon juice. Stir well to evenly coat the rhubarb. Cover the bowl and let the mixture sit for at least 8 hours, stirring once or twice to ensure the sugar is well distributed.
- Transfer the rhubarb mixture along with its juice into a nonreactive pot. Bring to a simmer over medium-high heat and cook for about 20 minutes, stirring frequently. Then lower the heat to a gentle simmer and continue cooking for another 10 minutes, stirring often to prevent burning.
- Remove the pot from heat and allow the jam to cool for about 10 minutes. Spoon the warm jam into clean, sterilized glass jars. Seal the jars and refrigerate. Use within 2 weeks.
