THIS QUICK refrigerator rhubarb jam is sweet, tart, and easy to make. Plus, it’s a fun way to kick off spring. The beauty of a refrigerator jam is that you can make small batches at the beginning (or the end) of a growing season and experiment with a new-to-you ingredient without making a considerable investment.
This recipe, which calls for only rhubarb, sugar, and lemon juice (no strawberries were harmedthan found in most other recipes tempers the sweet notes from the sugar, leaving enough sweeteness to balance the tartness of the rhubarb. To ensure a finished texture without any stringiness (the challenge of rhubarb), it’s important to cut the rhubarb into smaller pieces; as a bonus, this also aids in reducing the cooking time.
