Description
A sweet and spiced rhubarb jam with cinnamon, perfect for toast, gifting, and seasonal preserving.
Ingredients
Scale
- 6 cups rhubarb, chopped
- 1 cup water
- 1 box pectin
- 1/2 teaspoon butter
- 6 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Wash and prepare jars, lids, and bands
- Cook rhubarb with water until tender
- Measure 4 1/2 cups cooked rhubarb into pot
- Add pectin and lemon juice, bring to boil
- Add butter if desired and stir constantly
- Stir in sugar and cinnamon, boil for 1 minute
- Skim foam and remove from heat
- Fill jars, seal, and process in water bath for 10 minutes
- Cool and check seals
Notes
- Use fresh rhubarb for best flavor
- Do not skip lemon juice
- Adjust cinnamon slightly to taste
- Refrigerate unsealed jars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Jam
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 14
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 0
- Cholesterol: 0