Ingredients

2 lbs. rhubarb, trimmed and cut 1/2 in. thick (6 1/2 c.)

1 lb. sugar (2 1/4 c.)

1/4 t salt

Fresh lemon juice (optional)

Preparation

  1. Bring rhubard, sugar and salt to a boil, stirring often.
  2. Cook until bubbling slows, foam subsides, fruit rises, and jam sticks to wood or metal spoon, about 10 min.
  3. Stir in lemon juice to taste.
  4. Let cool one hour, and refrigerate overnight
  5. Can be stored up to 1 week.