You all know how I love rhubarb. My husband? Not so much. He pretty much thinks rhubarb is evidence of Satan. I REALLY want to know what rhubarb dish he was fed as a kid to make him hate it so. Being the great wife that I am, I still cook up plenty of rhubarb (more for me, baby!) to enjoy. I am awesome like that… (Love you, honey. I have some gluten free brownies for you. xoxoxo)
There is sunlight today, so I will try to get a picture of the jam in the jars posted later on. Wish me luck!
Cinnamon Rhubarb Jam
2 pounds rhubarb stalks, chopped into about 1/3″-1/2″ peices
1 clementine, zested and juiced (mine was a bit tart)
2 cinnamon sticks
2 cups granulated sugar
1 Tablespoon lime juice
Place rhubarb, clementine zest and juice, and the cinnamon sticks in a bowl. Add the sugar, mixing well. Cover bowl; set aside at room temperature for two hours, stirring occasionally. The sugar will dissolve as the fruit releases its juices. After two hours, refrigerate covered overnight.
When ready to make the jam: Stir rhubarb/sugar mixture one more time. Drain the rhubarb and pour the juice into a large saucepan. Scrape any extra undissolved sugar into the pan, if needed. Add cinnamon sticks to liquid. Place pan over medium heat and stir, completely dissolving the sugar, if needed. Bring liquid to a boil. Add the rhubarb to the pan. Bring mixture back to a boil, then reduce heat to cook at a low boil about 20 minutes, stirring often so jam does not scorch. Stir in the lime juice.
Test if jam is finished by putting a teaspoon of jam on a cold plate. If it does not set up within 2 minutes (or has some juice pooling around the center mound of jam), cook a few minutes longer.
Remove the cinnamon sticks. Ladle the jam into clean, hot canning jars, adjust lids and seal in a boiling water bath 10 minutes. Cool on a rack.
Makes about 4 1/2-pints. Mmmmm….. jammy goodness!
To see a great tutorial on hot water bath canning go to CanningUSA. CanningUSA also has video podcasts about the canning process you may find helpful.