Description
A sweet and tangy rhubarb cinnamon jam that pairs well with toast and desserts.
Ingredients
Scale
- 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