Description
This Rhubarb Cinnamon Jam Recipe is a sweet and tangy homemade spread with warm cinnamon flavor and the perfect balance of fruity freshness. Made with simple ingredients, this easy jam is delicious on toast, biscuits, pancakes, oatmeal, or as a homemade gift for family and friends.
Ingredients
Scale
Ingredients
For the Rhubarb Cinnamon Jam
- 5 cups fresh rhubarb, chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 package powdered fruit pectin
- 1 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Additions
- 1 cup strawberries, chopped
- 1 tbsp fresh ginger, grated
- 1/2 tsp nutmeg
- 1 tsp orange zest
For Storage
- Sterilized glass jars
- Canning lids and rings
Instructions
Instructions
- Prepare the rhubarb: Wash and chop fresh rhubarb into small pieces. Add to a large saucepan with lemon juice and salt.
- Cook the fruit: Cook rhubarb over medium heat until softened and beginning to break down, about 10–15 minutes.
- Add flavor: Stir in sugar, cinnamon, vanilla, and pectin. Mix well until the sugar dissolves completely.
- Boil the jam: Bring the mixture to a rolling boil, stirring frequently. Boil for 1–2 minutes until the jam thickens.
- Fill the jars: Carefully ladle hot jam into sterilized jars, leaving proper headspace. Wipe rims and seal.
- Cool and store: Let jars cool completely before storing. Refrigerate opened jars and enjoy on your favorite baked goods.
Notes
For a smoother jam, use an immersion blender before adding the pectin. Adjust the cinnamon amount to your preference for a stronger warm spice flavor. Always avoid using rhubarb leaves, as they are not edible.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserving
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb cinnamon jam, homemade rhubarb jam, spring jam recipe, cinnamon spread, easy canning recipe, rhubarb preserve
