Recipe by Chef Rachel Ponce
Recipe by Chef Rachel Ponce
Combine all ingredients in large pot and cook over medium heat, stirring occasionally to help sugar dissolve. Once mixture starts to boil, reduce heat to medium low. Let simmer 20–30 minutes, stirring frequently. As rhubarb breaks down, mixture will thicken. To check if jam is ready, place small spoonful on a cold plate and let it sit for 1 minute. Run a finger through it; if it holds its shape and wrinkles slightly, it’s ready. If it is runny, continue simmering and check every 5 minutes.
