Description
Rhubarb Cinnamon Jam is a delightful and easy-to-make spread that harmoniously blends the tartness of fresh rhubarb with the warm, aromatic notes of cinnamon. This homemade jam captures the essence of spring and brings vibrant color and flavor to your breakfast table or dessert spread. Perfect for canning, you can preserve this delicious treat to enjoy year-round, whether slathered on toast, drizzled over pancakes, or used as a filling in pastries. Its natural ingredients make it a healthier alternative to store-bought jams, ensuring you serve only the best to your family and friends.
Ingredients
Scale
- 6 cups rhubarb, chopped
- 1 cup water
- 1 box pectin (Sure Jel)
- 1/2 tsp butter
- 6–1/2 cups sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Prepare jars by washing in hot soapy water and rinsing well. Sterilize lids in boiling water.
- In a large pot, combine chopped rhubarb and water; bring to a boil for 2-3 minutes until tender. Measure out 4-1/2 cups of cooked rhubarb.
- Stir in pectin and lemon juice into the rhubarb mixture. Add butter if desired to reduce foaming.
- Bring to a full rolling boil while stirring constantly.
- Gradually add sugar and cinnamon, returning to a boil for one minute while stirring vigorously.
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace, wipe rims, and seal with lids.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg