Entertaining Seasonal Summer Entertaining Summer Recipes Rhubarb Jam 3.5 (73) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 20 mins Total Time: 1 day Yield: 3 cups This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake. Ingredients 2 pounds rhubarb, trimmed and cut crosswise, ½ inch thick (6 ½ cups) 1 pound sugar (2 ¼ cups) Salt Fresh lemon juice (optional) Directions 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. Cook's Notes Jam can be refrigerated for up to 1 week. Rate it Print