Description

This Rhubarb Cinnamon Jam blends tart rhubarb with sugar and a hint of warm cinnamon for a simple, small-batch jam that tastes like spring with a cozy touch. No pectin needed — just fresh rhubarb, lemon, and a little patience on the stove!

Ingredients

4 cups chopped fresh rhubarb (about 1/2-inch pieces)
2 cups granulated sugar
1 tbsp lemon juice
1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

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Instructions

Combine Ingredients: In a medium saucepan, mix rhubarb, sugar, lemon juice, cinnamon, and nutmeg (if using). Stir well to coat the rhubarb with sugar.
Let Sit: Let the mixture sit for about 30 minutes to draw out the rhubarb’s natural juices.
Cook the Jam: Place the saucepan over medium heat. Bring to a boil, stirring often. Once boiling, reduce heat to a gentle simmer.
Simmer Until Thickened: Simmer for 25–30 minutes, stirring occasionally, until the jam thickens and the rhubarb breaks down. You can mash it slightly with a spoon or leave it a little chunky.
Test Consistency: To test if it’s done, place a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, keep simmering a bit longer.

Cool & Store: Remove from heat and let cool slightly. Transfer to clean jars and refrigerate for up to 3 weeks, or process in a water bath canner for shelf-stable storag

Notes

This is a small-batch jam — perfect for about 2 half-pint jars.
Add a splash of vanilla or a cinnamon stick while simmering for more depth.
For a smoother texture, blend briefly with an immersion blender before cooling.