jams and spreads

I grew up stealing spoonfuls of my grandmother’s rhubarb jam straight from the pot, and this cinnamon-scented version has been my quick go-to ever since. It’s bright, tangy, and warm with spice—a small-batch preserve that turns spring rhubarb into something you’ll want on everything. If you like spreading fruit jam on toast or folding it into pastries, this recipe is fast, forgiving, and excellent for gifts or lazy weekend breakfasts. For a cozy baking companion, serve a slice of bread with this jam or pair it with a spice loaf like an apple cinnamon swirl loaf to echo the cinnamon … Learn more