• 3 to 4 cups of sliced rhubarb
  • 2/3 cup sugar

Combine rhubarb and sugar, cover and allow to macerate 8 hours.

Drain liquid (approx. 3/4 cup) into a small sauce pan. Cook medium high heat to reduce by 1/3.

Add sliced rhubarb to the pan. Reduce heat to low simmer.
Simmer without stirring 60 minutes.
Cool completely before refrigerating.

The jam will be thin, but thickens in the refrigerator.
Store in the refrigerator

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Real Time Farms
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Gardener's Supply Company