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Simple Rhubarb Cinnamon Jam Recipe

Close-up of chunky, bright red rhubarb cinnamon jam filling a small glass jar.
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Make this easy rhubarb cinnamon jam at home. This recipe uses simple ingredients to create a sweet, tart, and warmly spiced fruit spread perfect for canning or immediate use.

Ingredients

Scale
  • 2 lbs fresh rhubarb, trimmed and cut into 1/2 inch pieces
  • 4 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup lemon juice
  • 1 package (1.75 oz) powdered fruit pectin

Instructions

  1. Prepare your canning jars and lids according to standard sterilization procedures. Keep jars hot until ready to fill.
  2. Combine the cut rhubarb and sugar in a large, heavy-bottomed pot. Let this mixture sit for at least 2 hours, or overnight in the refrigerator, to draw out the juices.
  3. Place the pot over high heat and bring the mixture to a full rolling boil, stirring often to prevent scorching.
  4. Add the lemon juice and ground cinnamon to the boiling mixture. Stir well.
  5. In a small bowl, whisk the powdered fruit pectin with 1/4 cup of cold water until smooth.
  6. Pour the pectin mixture into the boiling fruit mixture. Stir constantly and bring the jam back to a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute.
  7. Remove the pot from the heat immediately. Skim off any foam from the surface using a metal spoon.
  8. Carefully ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace.
  9. Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  10. Process the filled jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  11. Remove jars and let them cool undisturbed on a rack for 12 to 24 hours. Check seals. Store sealed jam in a cool, dark place.

Notes

  • For a richer flavor, substitute 1/4 cup of the granulated sugar with light brown sugar.
  • If you prefer a jam without added pectin (natural pectin free jam), you can omit the pectin and increase the sugar to 5 cups, cooking until the setting point is reached (around 220 degrees Fahrenheit).
  • This recipe works well for small batch jam making if you halve all quantities.

Nutrition

Find it online: https://cravybite.link/rhubarb-cinnamon-jam-recipe/