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Two More Ways to Get More for Less
pounds of local rhubarb
cups of granulated sugar
teaspoon of kosher salt
Tablespoon of fresh lemon juice
Trim and cut the rhubarb into half inch pieces.
Over medium-high heat, combine the rhubarb, sugar and salt in a large saucepan.
Cook for 8 minutes. Stir until the rhubarb releases juices and the mixture comes to a boil.
Reduce to medium heat and continue cooking. Stir often until foam subsides and jam thickens (about 15-18 minutes).
Stir in lemon juice.
Transfer the mixture into a clean glass jar and let it cool at room temperature. Then, let it cool completely.
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