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Rhubarb Cinnamon Jam

A delicious blend of tangy rhubarb and warm cinnamon, this homemade jam is perfect for spreading on toast or using in desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Jam Ingredients
  • 4 cups rhubarb, chopped Make sure to chop the rhubarb into small, even pieces.
  • 2 cups sugar Adjust according to your taste.
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 packet fruit pectin

Method
 

Preparation
  1. In a large pot, combine rhubarb, sugar, cinnamon, lemon juice, and water.
  2. Bring the mixture to a boil, stirring frequently.
  3. Once boiling, reduce heat and let it simmer for about 10-15 minutes until rhubarb is soft.
  4. Add fruit pectin and boil for an additional 1-2 minutes.
  5. Remove from heat and pour into sterilized jars.
  6. Seal jars and let cool before storing in the refrigerator.

Notes

To store your jam, keep it in the refrigerator after sealing the jars. It lasts about 2-3 weeks. For longer storage, can it properly using water bath canning techniques.