Description
Indulge in the vibrant flavors of spring with this Rhubarb Cinnamon Jam Recipe, a delightful fusion of tart rhubarb and aromatic cinnamon. Perfect for spreading on warm toast, swirling into yogurt, or even using as a unique pastry filling, this jam captures the essence of seasonal goodness. With its easy preparation process, this recipe is ideal for both novice cooks and seasoned kitchen enthusiasts. Homemade jars also make thoughtful gifts that your friends and family will cherish. Enjoy the sweet and tangy taste of summer all year long!
Ingredients
Scale
- 6 cups chopped rhubarb
- 1 cup water
- 1 box pectin (Sure Jel)
- 1/2 tsp butter
- 6–1/2 cups sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
Instructions
- Prepare jars by sterilizing them in hot soapy water; keep lids in hot water.
- In a saucepan, bring chopped rhubarb and water to a boil; simmer until tender (2–3 mins).
- Measure out 4-1/2 cups of rhubarb; mix with pectin and lemon juice in a large pot.
- Stir in butter, bring to a rolling boil while stirring constantly.
- Gradually add sugar and cinnamon; boil for an additional minute while stirring.
- Ladle jam into jars, leaving 1/4 inch at the top, secure lids, and process in boiling water for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp (20g)
- Calories: 51
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg