Rhubarb Jam

Rhubarb is something I’m just now starting to experiment with. Every recipe I make I seem to have little scraps left over and throwing those together on the stove to make a jam out of it is really handy for lessening my food waste (and it tastes tart and amazing)

INGREDIENTS YOU WILL NEED:

• Rhubarb - 2 3/4 cups

• Lemon - 1 tbsp of zest + 3/4 of the whole lemon's worth of juice

• White sugar - 2 1/3 cups

UTENSILS I’D SUGGEST HAVING:

• Medium pot

• Chopping knife

• Flat spatula

• Cutting board

• Small bowl

• Zester

• Sealable jar or container

INSTRUCTIONS:

Preheat? No

1. Zest your lemon and set aside one tablespoon.

2. Chop your rhubarb down the center lengthwise. Then chop each piece into small half moon shapes.

3. In a bowl, use your fingers to rub the sugar and lemon zest together for a minute or so, which will infuse more of the lemony flavor into the sugar (and make your hands smell amazing)

4. Toss the rhubarb pieces in after. Fully coat them in the sugar and add the whole mixture to the pot. Squeeze about 3/4ths of the lemon juice into your pot, careful not to accidentally add any seeds.

5. On medium high, bring the mixture to a boil, stirring frequently. Once it starts to thicken a bit, remove it from the heat and transfer the jam to a sealed heat-safe container (like a Mason jar)

   • Tip: you don’t have to wait for the jam to fully thicken up to the consistency youd expect. It will continue to thicken on the counter, so you don't want to overdo it.

6. Enjoy!