RHUBARB JAM WITH CINNAMON

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Rhubarb Jam With Cinnamon image

As a kid I loved to eat rhubarb fresh from the garden, dipped in cinnamon sugar. This jam brings back many wonderful summery childhood memories!

Provided by MummaKat

Categories     Low Protein

Time 40m

Yield 6 250 mL jars

Number Of Ingredients 6

8 cups rhubarb, chopped into 2 cm pieces
250 ml water
1 (57 g) package dry pectin
6 1/2 cups granulated sugar
1 tablespoon lemon juice
i tablespoon cinnamon

Steps:

  • wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
  • place rhubarb and water in a large saucepan and bring to a boil over high heat.
  • reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
  • add dry pectin slowly, stirring as you do so.
  • turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar.
  • pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
  • Keep stirring to prevent sticking and burning, until mixture returns to a full boil.
  • Add lemon juice and cinnamon. Continue to stir for another minute of rolling boil.
  • turn off heat, remove pan. skim off any foam.
  • pour jam into processed jars, putting on lids and rings, tightening to finger tight.
  • process in water bath for 10 minutes.
  • remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!

Nutrition Facts : Calories 904.1, Fat 0.4, SaturatedFat 0.1, Sodium 28.9, Carbohydrate 232.8, Fiber 3.8, Sugar 218.1, Protein 1.5

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