Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
Let cool, and transfer into jars.
Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.
This recipe makes four 250ml (8 oz) If you won't be using up the jam within a month, or want to make a larger amount, process the filled jars with lids and screw banks in a boiling water bath for ten minutes. Allow to cool and ensure that each jar is sealed before storing in a cool dry place. Sealed jars can be stored for up to a year.Rhubarb jam can also be frozen. [eafl id="14205" name="250 ml Mason Jars" text="Affiliate HTML Code '250 ml Mason Jars'"] [eafl id="14207" name="Canning Tool Kit" text="Affiliate HTML Code 'Canning Tool Kit'"] [eafl id="14209" name="Canning labels" text="Affiliate HTML Code 'Canning labels'"]