red-hot rhubarb

Well, not really red hot, but very cinnamon-y nonetheless. This cinnamon-rhubarb jam was my favorite of the quartet of rhubarb preserves I put up last August. For some reason, that batch of jam set up very hard, but this year's didn't. Whatever - I love cinnamon, and I love this jam. The last jar disappeared a few weeks ago, so I'm happy to have it back in stock, so to speak. This month's Can Jam (which called for either rhubarb or asparagus) was a great opportunity to make it again. (I actually am planning to make something with asparagus, too, but won't have a chance until the weekend.)

One thing to note - it definitely does get spicier as it ages, so that the last batch was, by the end, really quite hot. If you're not a fan of strong cinnamon flavors, I'd recommend eating within six months or so (or don't add the cinnamon sticks to the jars prior to canning).

Rhubarb and Cinnamon Jam
adapted from Sensational Preserves

• 2 lbs rhubarb, sliced
• 2 lb sugar
• 4 cinnamon sticks
• juice of 1 lemon

Stir the rhubarb and sugar together in a nonmetallic bowl, cover, and let macerate in refrigerator overnight. Transfer to a saucepan and add the cinnamon and juice. Heat over medium heat, stirring often, until sugar has dissolved. Increase the heat and bring to a boil; boil for 15-20 minutes until the setting point is reached (220F). Remove the cinnamon sticks, put one in each jar, and ladle jam into hot jars, leaving 1/4 in headspace. Process in boiling water canner for 15 minutes.

yield: about 4 half-pint jars