Description
Indulge in the delightful blend of tart rhubarb and warm cinnamon with this Rhubarb Cinnamon Jam Recipe. This easy-to-make jam captures the essence of spring and is perfect for spreading on toast, pairing with cheeses, or drizzling over desserts. With just a few simple ingredients, you can create a sweet yet tangy treat that brightens any meal. Whether you’re hosting a breakfast gathering or looking for a thoughtful homemade gift, this jam is sure to impress. Enjoy the unique flavor and versatility of this jam year-round by preserving fresh rhubarb at its peak.
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 your boiling-water canner and wash jars thoroughly.
- In a large pot, combine chopped rhubarb and water; bring to boil, then simmer until tender (2-3 minutes). Measure out 4-1/2 cups of prepared rhubarb.
- Stir in pectin and lemon juice slowly; add butter if desired.
- Bring mixture to a full rolling boil while stirring constantly.
- Gradually add sugar and cinnamon, returning to a boil for one minute while stirring.
- Ladle hot jam into prepared jars, leaving 1/4 inch space at the top; wipe rims clean before sealing with lids.
- Process jars in boiling water for 10 minutes, then cool completely on towels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg