Description
A sweet and slightly tart rhubarb jam with warm cinnamon spice, perfect for spreading and preserving.
Ingredients
Scale
- 6 cups rhubarb, chopped
- 1 cup water
- 1 box pectin
- 1/2 teaspoon butter (optional)
- 6 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Wash and prepare jars and lids in hot water
- Bring canner water to a simmer
- Cook rhubarb with water until tender
- Measure 4 1/2 cups and transfer to large pot
- Add pectin and lemon juice, then bring to boil
- Stir in sugar and cinnamon and boil for 1 minute
- Skim foam and ladle into jars
- Seal jars and process in boiling water for 10 minutes
- Cool and check seals
Notes
- Use fresh rhubarb for best flavor
- Do not reduce sugar without special pectin
- Store sealed jars in a cool place
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0