- 4 cups chopped rhubarb
- 3 cups sugar
- 2-3 sprigs Rosemary
- 2 lemons, zested, juiced
In a large-sized, non-iodized pot combine rhubarb, sugar, rosemary, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30 to 45 minutes.
Heat pot over low-medium heat and bring to a simmer. Simmer for 7 to 10 minutes, until rhubarb has broken down.
Boil for an additional 2 minutes. Add lemon zest, and remove rosemary.
To process in a hot water bath:
Ladle jam into hot sterilized jars leaving approx. ¼ inch headspace.
Wipe rims, apply lids and rings (finger tight).
Process in a hot water bath for 10 minutes.
Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.