Rhubarb jam


  • 2                      lbs rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups) 
  • 1                      lb sugar (2 1/4 cups)  
  • 1/4                   tsp salt 
  •                         fresh lemon juice (optional) 


  1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. 
  2. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. 
  3. Stir in lemon juice to taste. 
  4. Let cool for 1 hour. 
  5. Refrigerate overnight.

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