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Russian · Desserts
Rhubarb and Cinnamon Jam
A fragrant homemade rhubarb jam with a hint of warming cinnamon spice—perfect served with tea or used 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 away the tough outer skin, and cut into chunks.
2
Transfer to a pot, add sugar, cover with a lid, and let it sit overnight so the rhubarb releases its juices.
3
In the morning, give it a stir, bring to a boil, and let it boil for 1 minute, then remove from heat and cool completely.
4
Repeat the heating and boiling cycle one more time.
5
On the third time around, bring the jam back to a boil, stir in the cinnamon, and let it boil for 1 minute.
6
While still hot, pour the jam into sterilized, dry jars, seal them up, and wrap well until completely cooled.
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