A delightful and sweet Rhubarb Cinnamon Jam that combines the tartness of rhubarb with the warm spice of cinnamon.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8 servings 1x
Category:Condiment
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rhubarb, chopped (about 1 pound)
1 cup granulated sugar
1/4 cup water
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Instructions
In a medium saucepan, combine the chopped rhubarb, sugar, and water. Stir to combine and let it sit for about 10 minutes to allow the rhubarb to release some of its juices.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the rhubarb is soft and the mixture thickens.
Stir in the ground cinnamon, lemon juice, and vanilla extract. Continue to simmer for an additional 5 minutes, stirring occasionally.
Remove the saucepan from heat and let the jam cool slightly. Pour the jam into sterilized jars and seal tightly.
Allow the jam to cool completely at room temperature before refrigerating. The jam can be stored in the refrigerator for up to 2 weeks.
Notes
For a chunkier texture, reserve some of the rhubarb pieces and stir them back into the jam after cooking.
Add a pinch of nutmeg or ginger for an extra layer of flavor, or substitute half of the rhubarb with strawberries for a delicious twist.