* My rhubarb jam recipe is really easy and makes a small batch (enough for this recipe with a nice little bit left over for the fridge). Check out the full post if you’ve never made jam, but here’s a quick recipe for reference:

Rhubarb jam:

1 Tbsp water
3 cups [300 g] sliced rhubarb
1/8 tsp salt
1 1/4 cups [250 g] granulated sugar

• Place a plate in the freezer (you’ll need it to test the jam later).
• Place the water, rhubarb, salt, and sugar (in that order) in a wide pot or pan over medium heat—do not stir it! Once it starts making a sizzling sound, let it simmer away for about 3 minutes (still no stirring), until liquid starts collecting on the bottom. At that point, give it a stir.
• Control the heat to maintain a rapid simmer, and cook stirring occasionally for about 12 more minutes. The amount of time will vary. Wider-mouth pots and pans take less time than narrow pots and pans, and higher heat will also speed up the process.
• Once the jam has visibly thickened and become much less foamy, start testing it for doneness. Drop a little bit on the frozen plate and see if it sets. Nudge it around the plate a bit to make sure it fully chills, and inspect its texture. Whatever texture it is on the plate is the texture it will be in the fridge, so use that information as you’d like.

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