Rhubarb Jam

  • 1kg rhubarb in pieces
  • 400g sugar
  • 1/2 lemon (zest, juice, seeds)

Mix the rhubarb lemon juice, zest, and spent lemon half (with seeds!) and let sit for 1+ hours (the juices come out of the rhubarb). I think the lemon seeds have pectin (?) so they matter.

Bring to a boil, while stirring, and simmer for a total of 30-45min (until it’s jam, it does set more when it cools down). Take the lemon and seeds out, obviously.

You can boil some jars and their lids in water to sterilize them while you make the jam…

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