Rhubarb Jam

By beltranm

This sweet-tart jam is great on scones and toast and mixed into oatmeal.

Use as alternative to fill Strawberry Layer Cake recipe

Jam can be refrigerated for up to 1 week.

Ingredients

• 2 pounds rhubarb, cleaned, trimmed, and sliced 1/4 inch thick
• 1 pound sugar
• Pinch of salt
• fresh lemon juice (optional)

Preparation

Step 1

Bring rhubarb, sugar and 1/4 teaspoon of salt to a boil in a large pot, stirring often. Cook until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.