{"id":"af301d88-4f00-4f15-b27a-ce48ece9bd9a","url":"https://recipestripper.com/recipes/af301d88-4f00-4f15-b27a-ce48ece9bd9a","source_url":"https://getbusygardening.com/wp-json/mv-create/v1/creations/141/print","title":"Rhubarb Jam Recipe","ingredients":[{"text":"6 cups of rhubarb","item":"rhubarb","quantity":6,"unit":"cup"},{"text":"2 cups sugar","item":"sugar","quantity":2,"unit":"cup"},{"text":"1 Tablespoon lemon juice","item":"lemon juice","quantity":1,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Prepare the rhubarb - Remove and discard the leaves and root ends, then rinse the stalks and chop them into ½ to ¼ inch pieces."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"Reduce and set the jam - Reduce the heat to low and cook your jam for another 10 minutes, continuing to stir it frequently."},{"number":5,"text":"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."},{"number":6,"text":"Label and store - Use a permanent marker or dissolvable labels to mark the jars with the date, then place them into the refrigerator."}],"date_published":"2026-10-30T00:10:49.238506+00:00","date_modified":"2026-10-30T00:10:49.238506+00:00"}