Description
A warmly spiced, shelf‑stable jam combining tangy rhubarb and cinnamon—perfect for spreading on toast or gifting during canning season.
Ingredients
Units
Scale
- 6 cups chopped rhubarb
- 1 cup water
- 1 box (about 57 g) fruit pectin
- 1/2 tsp butter (optional, to reduce foam)
- 6 1/2 cups granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
Instructions
- Prepare canning equipment: simmer water-bath canner, wash jars and lids, keep lids warm.
- Combine rhubarb and water in a large saucepan; bring to boil, then simmer 2–3 min until tender.
- Measure out 4½ cups cooked rhubarb into a pot. Stir in pectin, lemon juice, and butter.
- Bring mixture to a full rolling boil over high heat, stirring constantly.
- Gradually stir in sugar and cinnamon; return to a full rolling boil and boil exactly 1 min, stirring.
- Remove from heat, skim foam, then ladle into prepared jars, leaving ¼‑inch headspace.
- Wipe rims, apply lids and bands, and process in boiling water bath for 10 minutes.
- Remove jars, cool upright on towel, then check seals after 24 h; refrigerate any unsealed jars.
Notes
- Butter is optional but helps reduce foam for a cleaner finish.
- Yields approximately 5 (12 oz) jars or 7½ (8 oz) jars.
- Properly sealed jars store up to 12 months in a cool, dark place.
- If jam doesn’t set, it makes a lovely syrup or can be reprocessed with more pectin.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg