Prepare the Rhubarb

1. Wash the rhubarb stalks thoroughly.
2. Trim off leaves (they’re toxic) and tough ends.
3. Cut into ½-inch pieces.

Macerate the Fruit

1. In your saucepan, combine the rhubarb and sugar.
2. Stir well to coat.
3. Let sit for 30–60 minutes. This draws out the juices, helping the rhubarb soften and dissolve faster during cooking.

Cook the Jam

1. Place the pan over medium heat.
2. Add the lemon juice.
3. Stir often as the sugar dissolves and the rhubarb releases its juices.
4. Bring to a gentle-boil, then reduce heat to a steady simmer.
5. Skim off any foam if needed for a clearer jam.
6. Pro Tip: Keep stirring to prevent scorching!

Test for Set

1. After 20–30 minutes, the mixture should thicken.
2. To test: Place a small spoonful on a chilled-plate. If it wrinkles when you push it with your-finger, it’s ready!

Jar the Jam

1. Carefully ladle the hot-jam into sterilized jars.
2. Leave about ¼ inch headspace.
3. Wipe rims clean and seal with lids.
4. (You can process in a boiling-water bath for 10 minutes if you want longer shelf life.)