• Cooking Time: 20-30 minutes
• Servings: 4 little jars from china
• Preparation Time: 10 min. prep, overnight
• 2 lbs/6 cups Rhubarb (1bs equals 3 cups rhubarb)
• 3 cups Sugar

1. Preparing:
2. Select the rhubarb that is the most red.
3. Wash and chop off any leaves or green parts and discard
4. Dice the rhubarb into quarter bits
5. Measure it and put it in a large bowl
6. Add half the amount of white sugar
7. Mix, cover, and let stand overnight on the counter
8. Refrigerate next day is you don’t want to cook
10. Cooking:
11. Stir the rhubarb in the bowl
12. Then, place in large cooking pot
13. Bring to boil, constantly stirring
14. Reduce heat and continue to stir
15. Break up large bits of rhubarb with spoon
16. When mixture thickens to jam like texture, turn off heat
17. Allow to cool on stove top uncovered
18. Mixture will thicken even more
20. Jars:
21. Spoon cooled jam in jars with tops that have seals
23. Storage:
24. Put in refrigerator

Nothing beats those economic blues like making rhubarb jam. It's so simple and so good.