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Russian · Desserts
Rhubarb and Cinnamon Jam
A fragrant homemade rhubarb jam with a lovely spiced cinnamon note—perfect with tea or as a filling for baked goods.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the rhubarb, peel off the tough outer skin, and chop into chunks.
2
Transfer to a pot, sprinkle with sugar, cover with a lid, and let sit overnight so the rhubarb releases its juice.
3
In the morning, stir the mixture, bring to a boil, simmer for 1 minute, then remove from heat and let cool completely.
4
Repeat the heating and simmering cycle once more.
5
On the third time, bring the jam back to a boil, add the cinnamon, stir well, and simmer for 1 minute.
6
Pour the hot jam into sterilized dry jars, seal tight, and wrap with a towel until completely cooled.
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