Rhubarb Cinnamon Jam Recipe

Ingredients:

6 cups Rhubarb - chopped
1 cup water
1 box Sure-Jel
1/2 tsp butter
6 1/2 cups of sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon

Directions:

1.  Bring a boiling-water canner, 3/4 full with water, to simmer.  Wash jars and screw bands in hot soapy water, rinse with warm water.  Pour boiling water over flat lids in a saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

2.  Place the chopped rhubarb along with the water in 4-qt saucepan and bring to boil on high heat.  Reduce heat and simmer until the rhubarb is tender (about 2-3 minutes).  Measure 4 1/2 cups of prepared rhubarb into large pot.

3.  Slowly stir the pectin and lemon juice into the prepared rhubarb.  Add butter to reduce foaming.  Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over.  Remove from heat and skim off any foam with metal spoon.

5.  Ladle immediately into prepared jars, filling within 1/4 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands on.  Place jars on elevated rack in a canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches, add boiling water if necessary.  Cover, bring to a gentle boil.  Process for 10 minutes.  Remove jars and place upright on towel to cool completely.  After the jars have cooled, check the seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.

Yields: 5 - 12 ounce jars or 7.5 - 8 ounce jars.