Rhubarb Jam Recipe
Recipe: https://recipestripper.com/recipes/af301d88-4f00-4f15-b27a-ce48ece9bd9a
Original source: https://getbusygardening.com/wp-json/mv-create/v1/creations/141/print

Ingredients
- 6 cups of rhubarb
- 2 cups sugar
- 1 Tablespoon lemon juice

Instructions
1. Prepare the rhubarb - Remove and discard the leaves and root ends, then rinse the stalks and chop them into ½ to ¼ inch pieces.
2. 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.
3. 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.
4. Reduce and set the jam - Reduce the heat to low and cook your jam for another 10 minutes, continuing to stir it frequently.
5. 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.
6. Label and store - Use a permanent marker or dissolvable labels to mark the jars with the date, then place them into the refrigerator.