Rhubarb Jam
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Martha Stewart Weddings, Spring 2010
- Yield Makes 2 cups
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Ingredients
- 1 pound 2 ounces rhubarb (about 6 stalks), cleaned, trimmed, and sliced 1/4 inch thick
- 1 cup sugar
- Pinch of salt
- 2 tablespoons fresh lemon juice (1/2 lemon)
Directions
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Fill a large bowl with ice and water for an ice bath. Cook ingredients in a medium saucepan over low heat until rhubarb breaks down and begins to thicken, 10 to 12 minutes. Set pan in ice bath to stop the cooking. When cool, refrigerate until completely cold and set, about 2 hours or up to 1 week.
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I cannot wait to try these cookies.
My grandmother used to make rhubarb-strawberry pie.
So wonderful...
i tried this jam and its awesome seeing all of the rhubarb recipes remind me of my grandma she use to make a rhubarb-strawberry cobler i can smell it baking