makes one generous cup
This is seriously the easiest jam recipe you’ll ever make. No pectin, no need for constant stirring, and you only need three ingredients. The recipe is one I created back in 2010, and you can read the original post here.
1 pound (16 ounces) rhubarb, tough ends removed & cut into large chunks
1/2 cup (100 grams) sugar
1/4 teaspoon cinnamon, optional
Preheat oven to 400ºF. Toss rhubarb with sugar and cinnamon, if using, in a 9-inch by 13-inch nonstick baking dish. Roast for 20 minutes until thick and bubbly. Stir to mix well, then let cool completely. Transfer to tightly sealed jar and store in refrigerator for up to two weeks. May also be processed in a hot water bath using sterilized glass jars.