Feb 09
Rhubarb Jam
4 cups diced rhubarb, cut into 1/2-inch pieces
2 cups sugar
1/4 teaspoon freshly grated nutmeg (optional)
Combine all ingredients in a medium stockpot and bring to a boil over medium-high heat. Reduce heat to a simmer, stirring often, until the mixture reads 220° on a candy thermometer.
Transfer to sterilized jars and seal. Refrigerate for up to 2 months or freeze for up to 6 months.
Makes 2 cups
