• Prep the Rhubarb. Wash and chop the rhubarb into small, even pieces.
• Combine Ingredients. In a large saucepan, combine rhubarb, sugar, lemon juice, and water. Stir to mix.
• Cook the Jam. Over medium heat, bring the mixture to a boil, stirring frequently. Once boiling at a full rolling boil, reduce the heat to low and let it simmer.
• Continue to cook, stirring occasionally, for about 25-30 minutes, or until the rhubarb has broken down and the mixture has thickened to a jam-like consistency.
• Optional: Stir in the vanilla extract, ground ginger, or all-spice during the last 5 minutes of cooking.
• Taste test the jam while it’s cooking to ensure the sweetness suits your preference.

Test for Doneness

• To check if the jam is done, place a small spoonful on a chilled small plate and run your finger through it. If it wrinkles and holds its shape, it’s ready. If not, continue cooking and test again in a few minutes.

Jar the Jam

• Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage. See more details in the blog post on the water bath process.

Cool and Store

• Allow the jars to cool completely to room temperature before storing them in a cool, dark place. If not canning, let the jam cool and store it in the refrigerator for up to three weeks.