By | May 01, 2015

Ingredients

  • 4 cups chopped rhubarb
  • 3 cups sugar
  • 2-3 sprigs Rosemary
  • 2 lemons, zested, juiced

Instructions

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.

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Ingredients

  • 4 cups chopped rhubarb
  • 3 cups sugar
  • 2-3 sprigs Rosemary
  • 2 lemons, zested, juiced
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