Rhubarb Cinnamon Jam
A nostalgic preserve that captures the tartness of rhubarb combined with the warmth of cinnamon, perfect for adding sweetness to your table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped rhubarb
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- Prepare your ingredients by washing and chopping the rhubarb into uniform pieces.
- Combine in a large pot the chopped rhubarb, sugar, and lemon juice. Let it sit for 10-15 minutes.
- Add the ground cinnamon and mix well. Turn the heat to medium and bring it to a gentle boil.
- Stir in the fruit pectin once boiling, then cook for 1-2 minutes until it thickens.
- Test the jam by pouring a spoonful onto a cold plate; if it holds its shape, it’s ready.
- Jar the jam into sterilized jars, leaving 1/4-inch headspace.
- Seal the jars and turn them upside down for 5 minutes, then cool at room temperature for at least 12 hours.
Notes
Great with biscuits, toast, or as a filling in pastries. Experiment with spice variations for different flavors.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 16g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb jam, cinnamon jam, fruit preserves, homemade jam, sweet spreads
Find it online: https://ivoryapron.com/rhubarb-cinnamon-jam/