Oh my goodness, let me tell you about this rhubarb cinnamon jam! It’s like a sweet and tangy hug for your taste buds. Every time I make it, I’m reminded of those sun-drenched afternoons spent in my grandma’s kitchen, where we’d stir bubbling pots of fruit preserves while the aroma of cinnamon danced around us. This jam is incredibly versatile—spread it on warm toast, dollop it over creamy yogurt, or swirl it into desserts for a burst of flavor! Trust me, once you experience that delightful balance of tart rhubarb and cozy cinnamon, you’ll be hooked. Plus, making your own jam is such a rewarding experience. You get to control the sweetness, and there’s nothing quite like the satisfaction of popping open a jar of your homemade goodness. Are you ready to dive into the world of preserving? Let’s get started!
Ingredients List
- 4 cups rhubarb, chopped into small pieces
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice, freshly squeezed for brightness
- 1 package fruit pectin (usually 1.75 oz, check the package for specifics)
Make sure your rhubarb is fresh and tender—this is key to getting that vibrant flavor! And don’t skip the lemon juice; it not only adds a lovely zing but also helps with the jam’s setting process. As for the sugar, feel free to adjust it to your taste if you prefer something a little less sweet. I love the balance of sweet and tangy, but you be the judge! Enjoy gathering these ingredients; soon, you’ll have a delightful batch of rhubarb cinnamon jam to savor!
How to Prepare rhubarb cinnamon jam
Preparing for Canning
First things first, let’s get those jars and lids ready! You want to make sure everything is squeaky clean to keep your jam safe and fresh. I always start by washing my jars and lids in hot, soapy water, then rinsing them thoroughly. Next, I like to sterilize them by placing the jars in a pot of boiling water for about 10 minutes. This step is crucial—it helps prevent any unwanted bacteria from ruining your delicious creation. While they’re sterilizing, lay a clean towel on the counter, which will be perfect for setting the hot jars once they’re ready. Trust me, a little organization goes a long way in jam-making!
Mixing Ingredients
Now, let’s get to the fun part! Grab a big pot and toss in those chopped rhubarb, sugar, and ground cinnamon. I just love how the cinnamon instantly fills the air with warmth! Stir everything together until the rhubarb is coated with the sugar and spices. Here’s a little secret: let this mixture sit for about 30 minutes. This resting period allows the rhubarb to release its juices, creating a lovely syrup that’ll make your jam extra flavorful. It’s like a little magic trick happening right before your eyes!
Cooking the Jam
Once your mixture has sat and you can see that syrup forming, it’s time to get cooking! Place the pot over medium heat and bring it to a gentle boil, stirring frequently. You want to keep an eye on it to prevent any sticking or burning—nobody wants that! After it’s bubbling away, add in the fruit pectin. This is where the magic really happens! You’ll need to keep boiling for another 1-2 minutes, stirring constantly to ensure everything is well combined. You’ll notice it thickening up beautifully, and that’s your cue that you’re almost there!
Jarring the Jam
Now comes the moment of truth—jarring your homemade jam! Carefully remove your sterilized jars from the hot water (don’t burn yourself!). Using a ladle, pour the hot jam into each jar, leaving about 1/4 inch of headspace at the top. This space is essential for proper sealing later on. If you see any foam on the surface, just skim it off with a spoon—this helps keep the jam looking clear and pretty. Once filled, wipe the rims of the jars with a clean cloth to ensure a good seal, then place the lids on and screw on the rings until they’re fingertip-tight.
Processing the Jars
It’s time to make sure your jam is shelf-stable! Fill a large pot with water and bring it to a rolling boil. Gently lower your jars into the pot—be careful, they’re hot! Process them in the boiling water bath for about 10 minutes. This step ensures that your jam is sealed properly and safe to store. Once time’s up, carefully remove the jars using tongs and set them back on that clean towel to cool completely. You’ll hear the satisfying “pop” of the lids as they seal! Let them sit undisturbed for 12-24 hours, and then store them in a cool, dark place. Voilà! You’ve just made the most delightful rhubarb cinnamon jam!
Tips for Success
Making rhubarb cinnamon jam is a fun adventure, but a few tips can help ensure your success! First, always choose fresh, vibrant rhubarb. The color and tenderness significantly impact flavor. If you can, pick it from your garden or a local farmer’s market—trust me, it makes a difference! When it comes to sugar, feel free to adjust it according to your taste; if you prefer a tart jam, don’t be afraid to cut back a bit. Remember, the sweetness of the sugar balances the tartness of the rhubarb beautifully. For storage, keep your sealed jars in a cool, dark place, and they’ll last up to a year. Once opened, refrigerate them and enjoy within a month. You’ve got this—happy jamming!
Nutritional Information
Now, let’s talk about the nutritional side of this delicious rhubarb cinnamon jam! Each tablespoon packs about 50 calories, which is pretty reasonable for a sweet treat. Here’s a quick breakdown of what you can expect per serving:
- Calories: 50
- Sugar: 12g
- Carbohydrates: 13g
- Fat: 0g
- Sodium: 0mg
- Fiber: 0g
- Protein: 0g
Keep in mind that these values are estimates based on typical ingredients, and they can vary depending on how you adjust the sugar or any other ingredients you might choose to add. It’s always good to be aware of what you’re enjoying, but don’t let the numbers take away from the joy of this sweet and tangy jam! Enjoy it in moderation, and savor every bite!
FAQ Section
Can I use frozen rhubarb for this jam?
Absolutely! Frozen rhubarb works just fine. Just make sure to thaw and drain any excess liquid before you start mixing it with the sugar and cinnamon. This can actually help you achieve a nice syrupy base!
How do I store my rhubarb cinnamon jam?
Once your jam is sealed, store it in a cool, dark place like a pantry or cupboard. It can last up to a year if properly processed. After opening, keep it in the fridge and enjoy it within a month. Believe me, it won’t be hard to finish!
What can I serve with rhubarb cinnamon jam?
This jam is so versatile! It’s perfect on toast, pancakes, or waffles. You can also swirl it into yogurt, use it as a filling for pastries, or even dollop it over cheesecake for a deliciously tangy kick. The possibilities are endless!
Can I reduce the sugar in this recipe?
Yes, you can definitely adjust the sugar to your preference! Just keep in mind that reducing sugar might affect the jam’s sweetness and its ability to set properly. If you want to experiment, try using a sugar substitute or reducing the sugar incrementally and see how it turns out!
What if my jam doesn’t set properly?
Oh no! If your jam ends up too runny, don’t fret. You can try re-cooking it with a little more pectin, or if that’s not an option, use it as a delicious sauce over desserts or pancakes. It’ll still taste amazing!
Why You’ll Love This Recipe
This rhubarb cinnamon jam is truly a gem in the world of homemade preserves! Here are just a few reasons why making this jam will become a beloved ritual in your kitchen:
- Sweet-Tangy Flavor: The delightful balance between the tartness of rhubarb and the warm spices of cinnamon creates a flavor explosion that you’ll crave again and again!
- Easy Preparation: With just a few simple steps, you can whip up a batch of jam that looks and tastes like it took hours of effort. It’s a perfect project for beginners!
- Versatile Uses: Whether you’re spreading it on toast, using it in desserts, or dolloping it over yogurt, this jam adds a gourmet touch to any meal.
- Gift-Worthy: Homemade jam makes for a thoughtful gift! Just imagine the smiles when you present a jar of your rhubarb cinnamon jam to friends or family.
- Preserving Summer Flavors: By making this jam, you’re capturing the essence of summer in a jar, allowing you to enjoy that fresh taste all year round!
Once you realize how wonderful this jam is, you’ll be eager to make it time and time again. Get ready to fall in love with your new favorite spread!
Variations
One of the best things about making rhubarb cinnamon jam is how easy it is to customize! Here are some fun variations to get your creative juices flowing:
- Spicy Kick: Add a pinch of ground ginger or nutmeg for an extra layer of warmth and spice. These flavors complement the rhubarb beautifully and give it a little more zing!
- Berry Bliss: Mix in some chopped strawberries, raspberries, or blueberries for a vibrant fruit medley. This not only enhances the flavor but also gives your jam a lovely color!
- Citrus Twist: Experiment with adding the zest of an orange or lemon along with the lemon juice. The citrusy notes will brighten up the jam and give it a refreshing twist.
- Maple Sugar Swap: For a different sweetness profile, try replacing some or all of the granulated sugar with maple syrup or brown sugar. This adds a rich, deep flavor that pairs wonderfully with the tart rhubarb.
- Vanilla Infusion: A splash of vanilla extract can transform your jam into something truly special. Just add it right before the cooking process, and let it meld with the other flavors!
Feel free to mix and match these ideas to create your perfect rhubarb cinnamon jam. The beauty of homemade preserves is that you can tailor them to your taste! Enjoy experimenting—who knows, you might just stumble upon your new favorite flavor combination!
Print
Rhubarb Cinnamon Jam: 5 Steps to Pure Bliss
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 5 cups 1x
- Category: Preserves
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Description
A sweet and tangy rhubarb cinnamon jam that pairs well with toast and desserts.
Ingredients
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- 1 package fruit pectin
Instructions
- Prepare jars and lids for canning.
- In a large pot, combine rhubarb, sugar, and cinnamon.
- Stir in lemon juice and let mixture sit for 30 minutes.
- Bring to a boil over medium heat, stirring frequently.
- Add pectin and boil for another 1-2 minutes.
- Remove from heat and skim off foam.
- Pour hot jam into prepared jars, leaving 1/4 inch headspace.
- Seal jars and process in a boiling water bath for 10 minutes.
- Let jars cool completely before storing.
Notes
- Use fresh rhubarb for the best flavor.
- Adjust sugar to taste if you prefer a less sweet jam.
- Store in a cool, dark place for up to one year.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb cinnamon jam, homemade jam, fruit preserves, canning recipes