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Rhubarb Jam Recipe

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Ingredients

Prepare the rhubarb - Remove and discard the leaves and root ends, then rinse the stalks and chop them into ½ to ¼ inch pieces.
Macerate in sugar - Place the cut pieces into a mixing bowl, sprinkle them with the sugar, and toss it together to coat the rhubarb. Cover the bowl and place it in the refrigerator for 8-10 hours.
Cook the jam - Pour the rhubarb mixture with all of its liquids into a cooking pot, then add the lemon juice. Simmer on medium heat for 15-20 minutes, stirring it often. As it softens you can mash the rhubarb pieces, if you prefer, using a potato masher.
Reduce and set the jam - Reduce the heat to low and cook your jam for another 10 minutes, continuing to stir it frequently.
Cool and fill the jars - Remove the jam from the burner and allow it to cool for about 15 minutes. Use a ladle and canning funnel to fill your jars, then fasten a new lid and a band on top.
Label and store - Use a permanent marker or dissolvable labels to mark the jars with the date, then place them into the refrigerator.