Preparation Method 🌱
Wash rhubarb thoroughly and trim both ends.
Remove any leaves completely (they are toxic and not edible).
Cut into small, even pieces (about 1–2 cm). This ensures even cooking and smooth texture later.
Maceration Method 🍬
Place chopped rhubarb in a large bowl.
Add:
sugar
lemon juice
lemon zest
Mix well and let it sit for 2 to 6 hours (or overnight in the fridge).
👉 This step draws out natural juice and creates a syrup before cooking even begins.
Cooking Method 🔥
Transfer everything into a heavy-bottom pot.
Heat gently at first so the sugar fully dissolves.
Once liquid forms:
increase to medium heat
bring to a soft boil
stir regularly to prevent sticking
Cook for 25–45 minutes, depending on how thick you want it.
As it cooks:
rhubarb breaks down
mixture becomes glossy
color deepens into pink-red jam
