RHUBARB JAM

Rhubarb Jam image

This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.

Provided by Martha Stewart

Categories Entertaining Seasonal Summer Entertaining Summer Recipes

Time P1D

Yield Makes 3 cups

Number Of Ingredients 4

Ingredients

2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
1 pound sugar (2 1/4 cups)
Salt
Fresh lemon juice (optional)

Steps:

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.

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