Q1: Can I make rhubarb cinnamon jam without pectin?

Yes, but the texture will be looser. Rhubarb has some natural pectin, but adding lemon juice helps. Simmer longer to reduce and thicken, though the set won’t be as firm.

Q2: Can I use frozen rhubarb instead of fresh?

Absolutely. Just thaw and drain it well before cooking. Frozen rhubarb may release more liquid, so adjust simmering time slightly to reach the right consistency.

Q3: How long does homemade rhubarb cinnamon jam last?

Sealed jars stored in a cool, dark place can last up to 12 months. Once opened, refrigerate and use within 3 weeks for best quality and flavor.

Q4: What can I do if my jam doesn’t set properly?

Don’t worry—it still makes a great syrup or topping. If a firmer texture is preferred, you can reprocess it with more pectin or simmer it down further.

Rhubarb Cinnamon Jam - recipe maestro

Name: Rhubarb Cinnamon Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups rhubarb, chopped; 1 cup water; 1 box pectin (such as Sure-Jell); 1/2 teaspoon butter (optional); 6 1/2 cups sugar; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon

Description

A beginner-friendly rhubarb cinnamon jam recipe that combines tart rhubarb with warm cinnamon spice, perfect for canning and gifting.

Ingredients

Scale

6 cups rhubarb, chopped
1 cup water
1 box pectin (such as Sure-Jell)
1/2 teaspoon butter (optional)
6 1/2 cups sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon

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Instructions

Prepare your canning equipment: Bring a water bath canner to a simmer, wash jars and lids, and place lids in hot water to soften seals.
In a large saucepan, combine chopped rhubarb and water. Bring to a boil over high heat, then reduce and simmer for 2–3 minutes until the rhubarb softens.
Measure 4 1/2 cups of the cooked rhubarb into a large pot or Dutch oven. Stir in pectin and lemon juice. Add butter to reduce foaming if desired.
Bring the mixture to a full rolling boil over high heat, stirring constantly.
Stir in sugar and cinnamon gradually. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam. Immediately ladle the jam into hot, sterilized jars, leaving 1/4 inch of headspace.
Wipe jar rims, add lids, and screw on bands. Place jars in the canner, ensuring they are covered by 1–2 inches of water.
Bring water to a gentle boil and process jars for 10 minutes. Remove and cool on a towel. Check seals after 24 hours.

Notes

Yields approximately 5 (12 oz) jars or 7.5 (8 oz) jars.
Jam can be stored in a cool, dark place for up to 12 months if sealed properly.
Butter is optional but helps reduce foam for a smoother finish.
If the jam doesn’t set, it can be used as a syrup or reprocessed with more pectin.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Preserves
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg