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–+ servings
Homemade rhubarb cinnamon jam in a jar with a spoon.

Cinnamon-Scented Rhubarb Jam

A quick and tangy rhubarb jam infused with warming cinnamon, perfect for spreading on toast or using in baked goods.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 8 jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Jam Ingredients
  • 4 cups chopped rhubarb (about 1 to 1.25 pounds) Trimmed and cut into 1/2-inch pieces
  • 2 cups granulated sugar Adjust sugar according to pectin manufacturer's chart for less sweetness
  • 1 teaspoon ground cinnamon Add more to taste
  • 1/4 cup lemon juice Fresh is best
  • 1 package fruit pectin Follow package instructions for low- or no-sugar varieties if adjusting sugar

Method
 

Preparation
  1. Place the chopped rhubarb, sugar, and ground cinnamon in a large, heavy-bottomed saucepan. Stir to combine.
  2. Let the mixture sit for 30 minutes so the rhubarb releases juices and sugar begins to dissolve.
  3. Stir in the lemon juice.
Cooking
  1. Set the pan over medium heat and cook, stirring frequently, until the mixture reaches a full, rolling boil that cannot be stirred down.
  2. Sprinkle the fruit pectin evenly over the boiling mixture. Stir quickly and thoroughly to dissolve the pectin.
  3. Return to a strong boil and maintain it for 1 to 2 minutes while stirring constantly so the pectin activates.
  4. Remove the pan from the heat. Skim off any foam with a spoon if you prefer a clearer jar surface.
Jarring
  1. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and seal.
  2. Let jars cool at room temperature. Refrigerate if not processing.

Nutrition

Serving: 1Calories: 100kcalCarbohydrates: 26gSugar: 24g

Notes

For less sweet jam, use low-sugar pectin and adjust sugar. Brown sugar gives deeper flavor but darkens color. If using frozen rhubarb, thaw and drain before measuring.

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