Rhubarb Cinnamon Jam

Some of my fondest memories from childhood revolve around the comforting aroma of jam simmering on the stove, the kitchen warm with steam, and the promise of sweet spoonfuls on freshly baked bread. One jam, in particular, brings back that cozy feeling like no other—rhubarb cinnamon jam. A friend once handed me a jar of this ruby-red spread as a gift, and from the first bite, I was hooked. Tangy, spiced, and gently sweet, it’s become my go-to preserve for breakfasts, gifts, and cozy winter afternoons.

This easy sheet pan dinner might not be on the table today, but in the world of quick and healthy meals, few things are as rewarding or simple as a small-batch jam like this. Even if you’ve never picked up a jar of pectin or sealed a mason jar lid before, this recipe is tailored to be foolproof for beginners. It’s not only delicious—it’s a deeply satisfying way to make the most of seasonal produce, minus the overwhelm.

Why This Recipe is Special

Rhubarb cinnamon jam isn’t your typical fruity spread—it’s a flavor-packed fusion of tart rhubarb and warming spice that feels both refreshing and nostalgic. The tangy bite of rhubarb is mellowed beautifully by sugar and enhanced with a touch of lemon juice for brightness. Cinnamon introduces warmth that makes this jam perfect for cozying up in any season. The fact that it uses minimal ingredients and simple steps makes it a fantastic project for first-time canners or those wanting to dip their toes into homemade preserves.

Ingredients and Preparation

Rhubarb
This tart vegetable (yes, vegetable!) is the backbone of the jam, offering bold flavor and a lovely, rosy hue. Choose firm, fresh stalks with bright color for the best results. If fresh rhubarb isn’t available, frozen can work—just be sure to thaw and drain it first.

Water
Used to help break down the rhubarb as it cooks, it ensures the mixture doesn’t scorch before the fruit releases its own juices.

Pectin (such as Sure-Jell)
This natural thickener helps the jam set properly. Liquid or powdered pectin can work; just follow package instructions if substituting.

Butter (optional)
A small dab reduces foaming during the boiling process. It’s optional, but highly recommended for a smoother finish.

Sugar
Besides sweetening the jam, sugar also acts as a preservative. Though it might seem like a lot, it’s essential to balance rhubarb’s acidity. For a lighter version, you can experiment with low-sugar pectin.

Lemon Juice
Adds a bright acidity that enhances the flavor and helps balance sweetness. It also assists in the gelling process.

Cinnamon
Warm and aromatic, cinnamon gives this jam a cozy twist. For a more robust spice profile, you could try adding a pinch of nutmeg or ground cloves.

Step-by-Step Instructions

Step 1 Begin by prepping your equipment. Fill a large canner or stockpot with water and bring it to a simmer. Wash your jars and screw bands in hot, soapy water and rinse thoroughly. Place lids in a pan of hot (not boiling) water to soften the seals while you prepare the jam.

Step 2 Add chopped rhubarb and water to a large saucepan and bring it to a boil over high heat. Once boiling, reduce heat and simmer for 2–3 minutes until the rhubarb is soft and starts breaking down. Measure 4 1/2 cups of the cooked rhubarb and transfer it to a larger pot, such as a Dutch oven.

Step 3 Stir in the pectin and lemon juice into the rhubarb mixture. Add the butter if using—it helps reduce foaming during the next step.

Step 4 Bring the mixture to a full rolling boil over high heat while stirring constantly. A rolling boil means the mixture keeps bubbling even when stirred.

Step 5 Once boiling, gradually stir in the sugar and cinnamon. Return to a rolling boil and boil for exactly one minute, stirring constantly to avoid burning or overflow.

Step 6 Remove the pot from heat and skim off any foam with a spoon. Immediately ladle the hot jam into your prepared jars, leaving about 1/4 inch of space at the top.

Step 7 Wipe jar rims with a clean, damp cloth, add the lids, and screw on the bands until fingertip-tight. Carefully place jars in the canner, making sure they are covered with 1–2 inches of water.

Step 8 Bring water to a gentle boil and process jars for 10 minutes. Remove and place upright on a towel to cool completely. Once cooled, check the seals by pressing the center of each lid—if it doesn’t pop back, it’s sealed. Refrigerate any unsealed jars and use within a few weeks.

Beginner Tips and Notes

If your jam doesn’t set properly, don’t worry—it makes an excellent syrup for pancakes or yogurt. Be careful not to overcook the rhubarb at the start; too much breakdown can affect the texture. If your jam is foaming excessively, double-check your butter quantity or add a pinch more. Always prep your canning station before cooking the jam to minimize stress—having hot jars ready to go makes the final steps much easier.

Serving Suggestions

Rhubarb cinnamon jam is more than just a toast-topper. It’s divine swirled into oatmeal or yogurt, used as a filling for thumbprint cookies, or spooned over vanilla ice cream. For savory pairings, try serving it with roasted pork or alongside a cheese board. Leftovers can be stored in the fridge for up to 3 weeks once opened, and sealed jars will keep in a cool, dark place for up to a year.

Conclusion

Homemade jam may seem intimidating at first, but this rhubarb cinnamon recipe proves that even a beginner can create something truly delicious. It’s a rewarding process that yields sweet results you’ll be proud to share—or savor all to yourself. Have you tried this recipe or made your own tweaks? Share your experience in the comments—I’d love to hear how it turned out for you.

FAQ About Rhubarb Cinnamon Jam

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