Make rhubarb your jam with this easy recipe. We found that rhubarb had enough natural pectin in it to help the jam thicken as it reduced, and adding acidic lemon juice lowered the pH of the jam and firmed up the pectin from the rhubarb into a jammy gel once cooled. Link in bio for the recipe. #rhubarb #rhubarbjam #jam #easyrecipe #rhubarbseason