Rhubarb Cinnamon Jam blends tart rhubarb with warm cinnamon for a flavorful homemade jam perfect for canning and gifting.

Scale

6 cups rhubarb, chopped

1 cup water

1 box pectin (Sure Jel)

1/2 teaspoon butter

6 1/2 cups sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1. Bring a boiling-water canner 3/4 full with water to simmer. Wash jars and bands. Pour boiling water over lids and let stand.

2. Place chopped rhubarb and water in saucepan. Bring to boil, then simmer 2-3 minutes until tender.

3. Measure 4 1/2 cups prepared rhubarb into large pot.

4. Stir in pectin and lemon juice. Add butter. Bring to full rolling boil, stirring constantly.

5. Stir in sugar and cinnamon. Return to rolling boil for 1 minute while stirring.

6. Remove from heat and skim foam.

7. Ladle into jars leaving 1/4 inch headspace. Wipe rims and apply lids.

8. Process in boiling-water canner for 10 minutes.

9. Cool completely and check seals.

Do not double the batch.

Store sealed jars up to 1 year in cool dark place.

Refrigerate unsealed jars immediately.