Rhubarb Jam

Ingredients

• 2 pounds Rhubarb, chopped (Original recipe calls for 1 pound of pulp, adjusting for modern portions)
• 1.5 pounds Granulated sugar (Original recipe calls for 3/4 pound per pound of pulp, adjusting for modern portions)
• 2 tablespoons Lemon juice (From one lemon, adjusting for modern portions)
• 1 teaspoon Lemon rind, finely grated (From half a lemon, adjusting for modern portions)
• 0.5 teaspoon Almond extract (optional) (Substitute for lemon)

Instructions

1. 1Wash and chop the rhubarb into 1/2-inch pieces.
2. 2In a large, heavy-bottomed saucepan, combine the chopped rhubarb, sugar, lemon juice, and lemon rind (or almond extract, if using).
3. 3Place the saucepan over medium heat. Stir constantly until the sugar dissolves. Once the sugar is dissolved, bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally to prevent sticking, until the jam thickens. This will take about 20-30 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it is ready.
4. 4Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place lids on the jars, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes to ensure proper sealing. (See notes for sterilization and water bath canning instructions.)