Small batch rhubarb jam

Step 1

Combine the rhubarb, water, and sugar in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the rhubarb breaks, about 10 minutes.

Step 2

Reduce the heat to medium low and let simmer until the rhubarb is completely broken down and jammy, about 15 minutes. Remove from heat and let cool.

Step 3

Store in an air tight container in the refrigerator for up to 1 week.