We Be Jammin'... Rosemary Rhubarb Jam

Rosemary Rhubarb Jam

Found on puttinupwitherin

Ingredients
* 4 cups chopped rhubarb

* 3 cups sugar

* 2-3 fresh rosemary sprigs

* 2 fresh lemons (zested, juiced)

Instructions

1. In a large-sized, non-iodized pot combine rhubarb, sugar, rosemary, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.

2. Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.

3. Add lemon zest, and remove rosemary.

4. Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.

5. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

6. Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.