Rosemary Rhubarb Jam makes about 20oz jam 4C chopped rhubarb 1C sugar (or more as desired) 1 large sprig rosemary

1 dropper full Bittercube Jamaican #1 bitters (available at Kitchen in the Market) -wash and peel rhubarb, reserving peels -place rhubarb peels + rosemary in cheesecloth and tie off; place in non-reactive pot -add rhubarb + sugar to the pot on top of cheesecloth, and cook over medium heat, stirring occasionally, until rhubarb is mostly broken down and no longer frothy; skim off foam as necessary -remove cheesecloth + strain; skim off any remaining foam -add bitters to taste and stir -process in jars

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