INGREDIENTS

• 2                      lbs rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups) 
• 1                      lb sugar (2 1/4 cups)  
• 1/4                   tsp salt 
•                         fresh lemon juice (optional) 

Instructions

1. Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. 
2. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. 
3. Stir in lemon juice to taste. 
4. Let cool for 1 hour. 
5. Refrigerate overnight.