I had it narrowed down to 2 flavors, Vanilla Rhubarb Jam and Cinnamon Rhubarb Jam. I was having a really, really hard time deciding which to do, so I decided to hold a vote.
On my Facebook page, I posed the question, which one? At first, most everyone went for the Vanilla, but then the tables turned and the rest ended up voting for Cinnamon.
The Cinnamon won by a narrow margin of 2 votes.
So Cinnamon Rhubarb Jam it was!
and let me tell you, it was a great choice! It is sooooo delicious! It has just enough cinnamon to make it’s presence known, but not overpower the rhubarb. I’ve already made 2 batches and I am debating if I should make a third.
I think I just might!
- 4 1/2 cups prepared rhubarb (about 8 cups chopped)
- 1 cup water
- 1 box powdered Pectin
- 6 1/2 cups sugar
- 1 tablespoon lemon juice
- 1 tablespoon ground cinnamon
- Prepare canner, jars and lids.
- Place chopped rhubarb and water in large pot.
- Bring to a boil over high heat, then reduce to medium.
- Simmer until rhubarb is tender (about 2 minutes)
- Measure cooked rhubarb to make sure it equals 4 1/2 cups, set aside extra.
- Put measured rhubarb back into pot and stir in pectin and lemon juice.
- Over high heat, bring to full roiling boil, stirring constantly.
- Stir in cinnamon and sugar.
- Return to roiling boil for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe rims and affix lids.
- Process in boiling water bath for 10 minutes.
- Remove from canner and let set undisturbed for 24 hours.
- Yields:7 1/2 half pints