Rhubarb Jam With Cinnamon

DIRECTIONS

• wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
• place rhubarb and water in a large saucepan and bring to a boil over high heat.
• reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
• add dry pectin slowly, stirring as you do so.
• turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar.
• pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
• Keep stirring to prevent sticking and burning, until mixture returns to a full boil.
• Add lemon juice and cinnamon. Continue to stir for another minute of rolling boil.
• turn off heat, remove pan. skim off any foam.
• pour jam into processed jars, putting on lids and rings, tightening to finger tight.
• process in water bath for 10 minutes.
• remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!