MARTHASTEWART.COM

Rhubarb Jam

    View Gallery
    1 of 1

    Find More

    This sweet-tart jam is great on scones and toast and mixed into oatmeal.
    Martha Stewart Living, August 2010
    • Prep Time 20 minutes
    • Total Time 1 day
    • Yield Makes 3 cups
    Add to Shopping List

    Ingredients

    • 2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
    • 1 pound sugar (2 1/4 cups)
    • Salt
    • Fresh lemon juice (optional)

    Directions

    1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. 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. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook