Rhubarb Jam

INGREDIENTS

• 2 pounds of local rhubarb
• 2 ¼ cups of granulated sugar
• ¼ teaspoon of kosher salt
• Tablespoon of fresh lemon juice

DIRECTIONS

1. Trim and cut the rhubarb into half inch pieces.
2. Over medium-high heat, combine the rhubarb, sugar and salt in a large saucepan.
3. Cook for 8 minutes. Stir until the rhubarb releases juices and the mixture comes to a boil.
4. Reduce to medium heat and continue cooking. Stir often until foam subsides and jam thickens (about 15-18 minutes).
5. Stir in lemon juice.
6. Transfer the mixture into a clean glass jar and let it cool at room temperature. Then, let it cool completely.