Rhubarb Cinnamon Jam

Rhubarb Cinnamon Jam is a sweet, tangy, and warmly spiced homemade preserve that captures the essence of spring and early summer. With tart rhubarb balanced by sugar and a hint of aromatic cinnamon, this jam is ideal for spreading on toast, spooning over oatmeal, or serving alongside cheese and meats.

Why You’ll Love This Recipe

• Combines the unique tartness of rhubarb with the comforting warmth of cinnamon
• Perfect for breakfast spreads or savory pairings
• Easy to preserve with canning or freezing methods
• Uses simple, wholesome ingredients
• A great way to use up seasonal rhubarb

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Water
• Granulated sugar
• Fruit pectin
• Lemon juice
• Ground cinnamon
• Butter (optional, helps reduce foaming)

directions

this recipe

1. In a large pot, combine chopped rhubarb and water. Cook over medium heat until rhubarb is soft, about 2–3 minutes.
2. Measure out 4½ cups of the cooked rhubarb and return it to the pot.
3. Stir in fruit pectin, lemon juice, and optional butter. Bring mixture to a full rolling boil over high heat.
4. Add sugar and cinnamon all at once, stirring constantly. Return to a full boil and boil for exactly 1 minute.
5. Remove from heat and skim off any foam.
6. Ladle hot jam into sterilized jars, leaving ¼ inch headspace.
7. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
8. Let jars cool completely. Check seals after 24 hours. Store sealed jars in a cool, dark place.

Servings and timing

• Yield: 5 to 7 half-pint jars
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes plus canning/cooling time

Variations

• Add fresh ginger or orange zest for extra zing
• Mix in strawberries, apples, or blueberries for a blended jam
• Use honey instead of sugar for a different sweetness profile
• Add a splash of vanilla extract for a deeper flavor note

storage/reheating

• Store sealed jars in a cool, dark pantry for up to 12 months
• Refrigerate opened jars and use within 3 weeks
• Jam can be frozen for up to 6 months if not canned
• No reheating needed—serve at room temperature or slightly warmed

FAQs

1. Can I use frozen rhubarb?

Yes, just thaw and drain before cooking to avoid excess liquid.

2. Is lemon juice necessary?

Yes, it helps with setting the jam and balancing the tart flavor.

3. Can I reduce the sugar?

Yes, but use a low-sugar pectin to ensure the jam sets properly.

4. Why is my jam runny?

It may need more pectin or longer boiling; you can reboil with additional pectin to fix it.

5. Can I skip the cinnamon?

Yes, but the cinnamon adds a warm, spicy depth that complements rhubarb well.

6. Do I have to can the jam?

No, you can store it in the fridge or freeze it, but canning gives it longer shelf life.

7. How long will it last in the fridge?

Once opened, it should be used within 3 weeks.

8. Can I add other spices?

Yes—nutmeg, cloves, or ginger can add more complexity.

9. What can I use this jam with?

Great on toast, biscuits, scones, yogurt, oatmeal, or even as a glaze for meats.

10. Can I make this jam vegan?

Yes, just omit the optional butter or use a plant-based alternative.

Conclusion

Rhubarb Cinnamon Jam is a cozy, flavorful preserve that brings together the bright tartness of rhubarb with the mellow spice of cinnamon. Whether spread on your morning toast or paired with cheese, it adds a delicious homemade touch to any meal. With its simple process and pantry-friendly storage, it’s a must-try for any home canner or jam lover.

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