Rhubarb jam with cinnamon 235g KROKUS

Probably each of us remembers the big rhubarb leaves from our backyard gardens. We can still easily buy them in the markets and what if we could enjoy the taste of rhubarb all year round. Try our rhubarb jam with cinnamon.
In Poland, rhubarb is considered a vegetable, in the US it is a fruit. Thanks to its estrogenic properties, the raponticin contained in rhubarb is helpful in the period of menopause and skin prone to acne. Rhubarb has antioxidant properties. In rhubarb that is exposed to elevated temperatures, such as when making jam, the polyphenol rapontigenin is produced, which limits the rate of cell division.
Cinnamon has disinfecting properties. Supports blood clotting, relieves joint pain, has antioxidant properties, supports metabolism. We make cherry jam with cinnamon from chopped rhubarb stalks. It has a balanced sweet and sour taste. Instead of the citric acid commonly used in jams, we added lemon juice. Rhubarb jam with cinnamon:
- pronounced sweet and sour taste, enriched with cinnamon aroma
- intense, pleasant color
- With lemon juice, without citric acid