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Jar of homemade Rhubarb Cinnamon Jam with a spoon and fresh rhubarb stalks

Rhubarb Cinnamon Jam

A seasonal classic jam that combines tart rhubarb with cozy cinnamon and a touch of lemon. Perfect for breakfast or as a delightful gift.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Condiment
Cuisine American, Preserves
Servings 5 cups
Calories 60 kcal

Ingredients
  

Main Ingredients

  • 4 cups rhubarb, chopped Use crisp, fresh rhubarb stalks; discard any leaves.
  • 1 cup sugar Adjust to taste for sweetness.
  • ¼ cup water Helps draw moisture out of the rhubarb.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1 tablespoon lemon juice Brightens flavor and aids in setting.
  • 1 package pectin For gelling.

Instructions
 

Preparation

  • Trim and wash the rhubarb stalks, then chop them into 1/2- to 1-inch pieces.
  • In a large pot, combine the chopped rhubarb, sugar, and water. Stir and let sit for 10-15 minutes.

Cooking

  • Cook over medium heat, stirring occasionally, until the rhubarb is soft and breaking down (about 8-12 minutes).
  • Add cinnamon and lemon juice, stirring well.
  • Increase heat to bring the mixture to a rolling boil. Quickly stir in the pectin and mix thoroughly.
  • Boil for 1-2 minutes, stirring constantly to prevent sticking.
  • Remove from heat and let cool for 3-5 minutes before jarring.

Jarring

  • Using a ladle and funnel, pour the jam into sterilized jars, leaving about 1/4 inch headspace. Seal with lids.
  • Allow to cool completely on a cooling rack before storing.

Notes

Store in the refrigerator for 3-4 weeks after opening. For longer shelf life, process in a water bath.

Nutrition

Serving: 1gCalories: 60kcalCarbohydrates: 15gSodium: 1mgSugar: 14g
Keyword Canning Recipe, Cinnamon Jam, Fruit Preserve, Homemade Jam, Rhubarb Jam
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