Ken's Rhubarb Jam
Get some fresh Rhubarb. Trim off any leaves (Rhubarb leaves are poisonous).
Trim off the top and bottom of the stalks, then chop them. The finer you chop them the smoother the Jam. Chop them course if you like chunks of fruit in your Jam.
Place in a pot with enough water to cover. Add some brown sugar, a splash of white wine and some fimely chopped lemon or lime zest. Zest only. Don't add too much sugar because you can always sweeten to taste later. I like to add little sugar so the flavor of the rhubarb comes through.
Simmer with stirring as necessary until you get the right consistency.
Done.
Content written and posted by Ken Abbott abbottsystems@gmail.com