Rhubarb Cinnamon Jam (Print Version)

# Ingredients:

→ Main Ingredients

01 - 900 g rhubarb, chopped
02 - 240 ml water
03 - 1 box (49 g) powdered pectin (e.g., Sure-Jel)
04 - 6.5 cups (1.3 kg) granulated sugar
05 - 1 tablespoon (15 ml) lemon juice
06 - 1 teaspoon (2 g) ground cinnamon
07 - 1/2 teaspoon (2 g) unsalted butter

# Instructions:

01 - Fill a boiling-water canner to three-quarters full with water and bring to a simmer. Wash canning jars and screw bands in hot soapy water, then rinse thoroughly with warm water. Pour boiling water over flat lids in a separate saucepan off the heat and let stand in hot water until needed. Drain jars and lids before filling.
02 - Place chopped rhubarb and water in a 4-litre saucepan. Bring to a boil over high heat. Reduce heat and simmer for 2–3 minutes until rhubarb is softened. Measure 1.125 litres (4 1/2 cups) cooked rhubarb into a large pot.
03 - Stir pectin and lemon juice into the prepared rhubarb. Incorporate butter to minimize surface foam. Bring mixture to a vigorous boil over high heat, stirring constantly.
04 - Gradually stir in granulated sugar and ground cinnamon. Return mixture to a rolling boil, stirring continuously. Boil briskly for 1 minute; avoid overboiling. Remove from heat and skim off any residual foam with a metal spoon.
05 - Ladle hot jam immediately into prepared jars, maintaining a 5 mm (1/4 inch) headspace. Wipe jar rims and threads clean. Place flat lids on jars and secure with screw bands until fingertip tight.
06 - Arrange jars on an elevated rack in the canner. Lower rack so jars are submerged under 2–5 cm of water. Add boiling water if needed. Cover the canner and bring water to a gentle boil. Process for 10 minutes. Remove jars from canner and set upright on a towel to cool completely. After cooling, test for hermetic seals by pressing centre of each lid; refrigerate any unsealed jars.

# Notes:

01 - Incorporating a small amount of butter reduces foam, resulting in a clearer jam.
02 - Ensure jars are fully covered with boiling water during processing to ensure food safety.

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