Description
Sweet and tangy rhubarb jam with warm cinnamon spice, perfect for canning and everyday use.
Ingredients
Scale
- 6 cups chopped rhubarb
- 1 cup water
- 1 box pectin
- 1/2 teaspoon butter
- 6 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Prepare canner, jars, and lids
- Cook rhubarb with water until tender
- Measure prepared rhubarb into pot
- Add pectin and lemon juice, then butter
- Bring to rolling boil while stirring
- Add sugar and cinnamon and boil for 1 minute
- Skim foam and fill jars
- Seal jars and process for 10 minutes
- Cool and check seals
Notes
- Use fresh rhubarb for best flavor
- Do not skip rolling boil stage
- Store sealed jars in cool place
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- 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: 0
- Protein: 0
- Cholesterol: 0