Rhubarb Butter

Directions

1. 1
   1. Chop the rhubarb into a large bowl. Stir in the sugar. Let sit at room temperature for 2 hours, stirring frequently and scraping the sides of the bowl to incorporate all the sugar. Cover and refrigerate overnight.
2. 2
   2. When you're ready to can, pull the rhubarb from the fridge and put 2 or 3 small plates in the freezer for testing later.
3. 3
   Drain the juice from the bowl of rhubarb into an 8-qt. stockpot. Scrape any undissolved sugar into the pot as well.
4. 4
   3. Bring the juice to a boil then add chopped rhubarb. Return to a rolling boil-one that does not stir down-and boil for 20 minutes. Decrease the heat to avoid scorching and still maintain the boil. Stir frequently, if not continuously.
5. 5
   4. When the 20 minutes is up, pull a chilled plate from the freezer. Spoon a bit of the cooked rhubarb onto the plate and let it sit for a couple of minutes. Push the outside edge of this small bit of rhubarb to test the set. If it's too runny, continue cooking and checking every 2 minutes until you reach the set you like. If the set is to your liking, you are ready to can!
6. 6
   5. Stir in the lemon juice and remove from heat. Fill four, hot, clean pint jars, leaving 1/8 inch head space. Process in a hot water bath for 5 minutes. Cool slowly, away from drafts.
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   There are pictures and more detail on the related blog post. Enjoy!