Super Simple Rhubarb Jam!

2022 update: I much prefer rhubarb-strawberry jam using pectin. Can't believe I didn't make a video on this last year!
Here are the amounts (follow package directions)
5 cups rhubarb, diced
2 cups mashed strawberries (or chopped sour cherries)
4 c. sugar
1 box powdered pectin
1/4 tsp. citric acid (opt.)

(update: I was asked if it thickened when cold. The answer: not as much as I'd expected! Not as much as jam made with pectin. So cook it to the consistency you want it to be. It was a cross between sauce and jam, in my opinion.)

Hello again! This is Lori Fiechter trying to use up more of our rhubarb. We ended up with 3 gallon bags of chopped rhubarb (total of around 36+ cups!). I gave away one bag, I have one bag still in the fridge, and with the third bag, I made both rhubarb crunch and rhubarb crisp and now rhubarb jam. The rhubarb crisp was the best. I'll post the recipe below. On the other hand, this jam called for lemon juice so that helped with the tartness. 7 cups of rhubarb ended up making 2 pints of jam. As long as you have sugar on hand and don't mind stirring for 30 minutes, this is pretty simple!

If you have some mashed strawberries to throw in at the end of the cooking period, that would make this jam even better in both color and taste!
Rhubarb Jam
7 c. rhubarb, trimmed and cut into 1/2" pieces
2 1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tbsp. fresh lemon juice

Directions
1. In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Cook until thickened, about 30 minutes total, stirring constantly.

AND HERE IS THE CRISP RECIPE:

Rhubarb Pecan Crisp
6 c. sliced rhubarb
1 tbsp. lemon juice
1/3 c. granulated sugar
1/4 c. packed brown sugar

For the topping
5 tbsp. melted butter
1/2 c. all-purpose flour
1/2 c. rolled oats
1/2 c. finely chopped pecans
1/2 c. packed brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1. Preheat oven to 375°. In a 9” square baking dish, toss rhubarb with filling ingredients until evenly incorporated.
2. In a large bowl, stir together topping ingredients and spread over the rhubarb mixture.
3. Bake about 45 minutes, until bubbly all over.