Rhubarb Jam

Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.

Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.

Place the lids and bands on the jars, tightening the bands just until fingertip tight.

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

After processing, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.

Once cooled, check the seals on the jars. The lids should not flex up and down when pressed in the center.

Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any leftover jam in the refrigerator for up to 3 weeks. Enjoy this sweet and tangy rhubarb jam on toast, biscuits, or as a topping for desserts!