Rhubarb Cinnamon Jam Recipe

Rhubarb Cinnamon Jam Recipe

Rhubarb Cinnamon Jam Recipe

I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Homemade Jam Recipe | Homemade Jam Packaging | Homemade Jam Healthy | Homemade Jam No Sugar | Homemade Jam Strawberry | Homemade Jam

Yield: 5 Servings

Ingredients:
6 cups rhubarb , chopped
1 cup water
1 box pectin {I used Sure Jel}
1/2 tsp . butter
6-1/2 cups sugar
etc.

Instructions:

First step, Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Next step is, Place the chopped rhubarb along with the water in 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 2-3 minutes}. Measure 4-1/2 cups of prepared rhubarb into a large pot {I use my dutch oven for this}.

Step 03, Slowly stir the pectin and lemon juice into the prepared rhubarb. Add butter to reduce foaming {optional but I always do it}. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.

Thanks to: https://www.onehundreddollarsamonth.com/canning-101-rhubarb-cinnamon-jam-recipe/

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