Rhubarb Cinnamon Jam Recipe

Rhubarb cinnamon jam is a delightful blend of tart rhubarb and warm spices, creating a unique and flavorful preserve that’s perfect for spreading on toast, pairing with cheese, or swirling into yogurt. This jam brings a seasonal twist to your pantry and offers an easy way to savor spring and early summer flavors all year round.

Why You’ll Love This Recipe

• Combines sweet, tart, and spiced flavors in one simple jam
• Uses minimal ingredients for maximum flavor
• No pectin required – just natural thickening
• Great for preserving an abundant rhubarb harvest
• Versatile: delicious on toast, in desserts, or as a glaze
• Makes a lovely homemade gift

ingredients

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

• Fresh rhubarb stalks
• Granulated sugar
• Ground cinnamon
• Lemon juice
• Water

directions

1. Wash and trim the rhubarb, then chop it into small pieces.
2. In a large saucepan, combine the rhubarb, sugar, lemon juice, and water.
3. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce the heat and let it simmer for about 30–40 minutes, stirring often to prevent sticking.
5. Add ground cinnamon and continue simmering for another 10–15 minutes until the jam thickens.
6. Check for doneness by placing a small spoonful on a chilled plate; if it sets and wrinkles when pushed, it’s ready.
7. Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
8. Wipe the rims clean, apply the lids, and process in a boiling water bath for 10 minutes.
9. Remove jars and let cool completely. Store in a cool, dark place.

Servings and timing

This recipe yields approximately 4 half-pint jars of jam.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

• Spiced Apple-Rhubarb Jam: Add diced apples and a pinch of nutmeg for a fall-inspired version.
• Vanilla Rhubarb Jam: Replace cinnamon with a teaspoon of vanilla extract.
• Strawberry Rhubarb Jam: Add chopped strawberries for a classic sweet-tart combination.
• Low Sugar Version: Reduce the sugar slightly and add a low-sugar pectin or let it simmer longer to thicken naturally.
• Citrusy Twist: Use orange juice and zest instead of lemon juice for a different brightness.

storage/reheating

Store sealed jars in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 weeks.
This jam does not require reheating but can be gently warmed in the microwave or on the stovetop for drizzling.

FAQs

How do I know when the jam is done?

You can test the jam’s readiness by placing a small spoonful on a chilled plate and running your finger through it. If it wrinkles and holds its shape, it’s ready.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just thaw and drain excess liquid before cooking.

Do I need to peel rhubarb?

No, there’s no need to peel rhubarb. The skin softens during cooking and adds color.

Is cinnamon necessary?

While optional, cinnamon adds warmth and depth to the jam. You can omit or replace it with another spice like ginger or cardamom.

Can I double the recipe?

Yes, but be aware that a larger batch may take longer to cook and thicken properly.

How long does homemade jam last?

If properly sealed and stored, it lasts up to a year. Opened jars should be refrigerated and used within 3 weeks.

Can I make this jam without lemon juice?

Lemon juice helps balance the tartness and provides natural pectin. It’s best not to skip it, but you can substitute with another acidic juice like lime or orange if needed.

Is this jam safe for canning?

Yes, this jam is safe for water bath canning due to its acidity. Be sure to follow proper sterilization and processing times.

Can I use honey instead of sugar?

Yes, but honey will change the flavor and consistency. Start with less and adjust to taste.

Why did my jam turn out runny?

The jam may need more cooking time to reach the right consistency. You can reheat and simmer it again to thicken.

Conclusion

Rhubarb cinnamon jam is a cozy, flavorful twist on traditional preserves that makes the most of rhubarb season. With its tangy-sweet profile and hint of spice, this homemade jam is easy to make and even easier to enjoy. Whether you spread it, swirl it, or gift it, this recipe is sure to become a seasonal favorite.

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