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)
Preparation
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.
