Description
Delicious homemade rhubarb cinnamon jam with a sweet and tangy flavor.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 cup water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- Combine rhubarb, sugar, cinnamon, water, and lemon juice in a large pot.
- Cook over medium heat until rhubarb is soft, about 10 minutes.
- Add fruit pectin and stir well.
- Bring mixture to a boil and cook for 1-2 minutes.
- Remove from heat and pour into sterilized jars.
- Seal jars and let them cool completely.
Notes
- Store jam in the refrigerator for up to 3 weeks.
- Can be canned for longer storage.
- Adjust sugar based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb cinnamon jam, homemade jam, fruit preserves