roasted rhubarb jam

makes one generous cup

Wonder how I do all my canning? Well, it just got easier thanks to the new Ball Canning Discovery Kit. Last season I changed my ways and realized it made more sense for me to jam and can a few small batches of various fruits each weekend it was in season.

Then in comes Ball with an answer to make it even easier. Before receiving their new kit at a work event, the scariest part of canning was retrieving the scalding hot jars from the boiling pot of water. If you’re new to canning, have always wanted to give it a try or are even a somewhat veteran like me, you will so appreciate this kit. And guess what? Ball has kindly donated two (2) to be given away*. Just leave a comment letting me know your favorite way to eat jam. On toast? In your oatmeal? A dollop in the muffin batter?

The baby loves it by the spoonful. I prefer a thin smear of butter before spreading mine on toast. Isabella skips the butter. Funny, how different we are even though we share the same gene pool.

1 pound (16 ounces) rhubarb, tough ends removed & cut into large chunks

1/2 cup (4 ounces) 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.