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
- 2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
- 1 pound sugar (2 1/4 cups)
- Fresh lemon juice (optional)
- 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.
Jam can be refrigerated for up to 1 week.
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