Cinnamon Rhubarb Jam
Cinnamon Rhubarb Jam
- 7 cups rhubarb, diced
- 1 cup water
- 2 teaspoons cinnamon
- 6 tablespoons pectin
- 1/2 teaspoon butter
- 6 1/2 cups sugar
- 1 tablespoon lemon juice
Directions:
1. Start by combining the diced rhubarb, water, and cinnamon in a large pot. Heat it up on medium-high until it reaches a boil.
2. Once boiling, lower the heat, cover the pot, and let it simmer for about 20 minutes, or until the rhubarb has turned soft and mushy.
3. Bring the heat back to medium-high and stir in the pectin until it’s well blended.
4. Add in the butter, sugar, and lemon juice. Keep stirring continuously until the mixture comes to a full, rolling boil that can’t be stirred down.
5. Using a ladle and funnel, carefully fill your sterilized jars with the jam. Wipe the rims clean and secure each jar with a lid and ring.
6. Process the jars in a hot water bath for 10 minutes to seal them up tight.
7. Let the jars cool on the counter overnight for the best results!
Now you have a delicious homemade jam that’s perfect for spreading on toast, dolloping on desserts, or gifting to friends! Enjoy!
0 Comments