Roasted Rhubarb Jam

1 1/4 lbs rhubarb
tough ends removed & cut into large chunks
6 Tbs honey
more to taste if needed
1/4 tsp cinnamon
more to taste
1 pinch sea salt
Roasting rhubarb brings out the sweetness and intensifies the flavor. This fibrous stalk doesn't need an additional thickener to be a perfectly spreadable jam
Preheat oven to 400° F. Toss rhubarb with honey and cinnamon and pour into a glass baking dish.
Roast for 15-20 minutes, or until rhubarb is softened and honey bubbles slightly. Mash the fruit until the pieces are broken down, according to preference. Add salt and stir well. Taste and adjust seasonings, if needed. Transfer to a clean pint jar.
Jam can be canned in a water bath or stored in the refrigerator for up to 2 weeks.
source: Adapted from
yield: 1 pint