Ingredients
Scale
- 4 cups Fresh rhubarb, chopped
- 3 cups Granulated sugar, adjust to taste
- 1 to 1.5 teaspoons Ground cinnamon
- 2 tablespoons Lemon juice
- 1 box Powdered fruit pectin
- Optional: a pinch of salt
- Optional: 1 teaspoon vanilla
Instructions
- Stir together chopped rhubarb, sugar, lemon juice, and cinnamon in a large pot. Let sit for 10 to 15 minutes.
- Turn heat to medium and stir until the sugar is dissolved and mixture looks juicy.
- Stir in powdered pectin, keeping it from clumping.
- Bring the mixture to a strong boil, stirring constantly; when at a full rolling boil, boil for 1 minute.
- Turn off the heat and skim off any foam if desired. Stir in vanilla if using.
Notes
Check seals after 12 to 24 hours; if a lid flexes up and down, it did not seal properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg