Rhubarb Cinnamon Jam
A delightful and tangy Rhubarb Cinnamon Jam that’s quick to make and perfect for spreading on toast or using as a gift.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 cups 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped rhubarb (about 1 pound)
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice (fresh is best)
- 1 package fruit pectin (follow package weight/directions)
Instructions
- Put the chopped rhubarb, sugar, and ground cinnamon in a large saucepan. Stir to combine and let it sit 30 minutes to release juices.
- Add the lemon juice and stir. Place the pan over medium heat, stirring frequently until it comes to a full, rolling boil.
- Sprinkle in the fruit pectin and stir quickly to dissolve. Return to a boil and maintain a strong boil for 1 to 2 minutes while stirring constantly.
- Remove from heat, skim any foam if desired, and ladle the hot jam into sterilized jars. Seal and let cool.
Notes
For very tart rhubarb, add up to 1/4 cup more sugar to taste. Adjust cinnamon to preference.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 22g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://www.simplefamilydishes.com/rhubarb-cinnamon-jam/