Rhubarb Cinnamon Jam Recipe
This rhubarb cinnamon jam recipe is the kind of thing that makes your whole kitchen smell like a cozy autumn dream — even in the middle of summer. I first made this with rhubarb from my neighbor’s garden, and honestly, I haven’t stopped since.
Table of Contents
Why You’ll Love This Rhubarb Cinnamon Jam
This homemade rhubarb jam process is surprisingly simple, and the results are absolutely stunning. That gorgeous pink color, the sweet-tart flavor, and that warm hit of cinnamon? Total showstopper on a slice of toast.
It’s also a fantastic gift. Hand someone a jar of this and watch their eyes light up. It works beautifully on biscuits, spooned over a fluffy berry pancake board, or even stirred into yogurt.
The easy rhubarb jam tutorial steps in this article will walk you through everything — from prepping your jars to getting that perfect set. No stress, just good jam vibes.
Quick Overview
This rhubarb cinnamon jam delivers a beautiful balance of tart and sweet with a warm spiced finish. It sets up beautifully thanks to pectin, and the cinnamon gives it a depth that plain rhubarb jam just doesn’t have.
You’ll end up with several jars that keep well on the shelf — perfect for stocking the pantry or sharing with friends.
Ingredients
Here’s everything you need for this rhubarb cinnamon jam. I’ve grouped things so it’s easy to shop and prep.
| Category | Ingredient | Amount |
|---|---|---|
| Produce | Rhubarb, chopped | 6 cups |
| Liquid | Water | 1 cup |
| Liquid | Lemon juice | 1 tablespoon |
| Sweetener | Granulated sugar | 6-1/2 cups |
| Setting Agent | Pectin (I use Sure-Jell) | 1 box |
| Spice | Ground cinnamon | 1 teaspoon |
| Fat | Butter (optional, reduces foam) | 1/2 teaspoon |
A quick note on the rhubarb: make sure it’s trimmed and washed well. The stalks should be firm and brightly colored. Avoid using the leaves — they’re not edible.
The lemon juice here isn’t just for flavor. It helps activate the pectin and keeps that gorgeous color bright. Don’t skip it!
Step-by-Step Instructions
Step 1: Prep Your Canning Jars
Start by getting your boiling-water canner going — fill it about 3/4 full with water and bring it to a simmer. Wash your jars and screw bands in hot soapy water and rinse well.
Pour boiling water over your flat lids in a saucepan off the heat. Let them sit in that hot water until you’re ready to use them, then drain right before filling.
“Don’t rush this step. Properly prepped jars are the difference between shelf-stable jam and a trip to the fridge.”
Step 2: Cook Down the Rhubarb
Add your chopped rhubarb and 1 cup of water to a 4-quart saucepan. Bring it to a boil over high heat, then reduce and let it simmer until the rhubarb is tender — about 2 to 3 minutes.
It’ll look a little mushy and that’s totally fine. That’s what you want! Measure out exactly 4-1/2 cups of the cooked rhubarb and transfer it into your large pot (I always use my Dutch oven here — it’s the perfect size).
Step 3: Add Pectin and Lemon Juice
Stir the pectin and lemon juice into your rhubarb mixture slowly. Add the butter at this stage too — it’s optional, but it really does help cut down on foam.
Bring this mixture to a full rolling boil — that means a boil that keeps bubbling even when you stir it. Stir constantly here and don’t walk away. This is not the moment for a snack break.
Step 4: Add Sugar and Cinnamon
Slowly stir in all the sugar and the ground cinnamon. Return the mixture to a full rolling boil and let it go for exactly 1 minute, stirring constantly.
The cinnamon will bloom beautifully into the jam at this point — you’ll smell it immediately. Remove from heat and skim off any foam using a metal spoon.
“The cinnamon is what takes this from a standard rhubarb jam to something genuinely special. Don’t hold back.”
Step 5: Fill and Process the Jars
Ladle the hot jam immediately into your prepared jars, filling to within 1/4 inch of the tops. Wipe the jar rims and threads with a clean damp cloth — any jam on the rim can prevent a good seal.
Cover with the two-piece lids and screw the bands on. Place jars on the elevated rack in your canner and lower them in. The water must cover the jars by 1 to 2 inches — add more boiling water if needed.
Cover and bring to a gentle boil. Process for 10 minutes, then remove the jars and place them upright on a towel to cool completely.
Step 6: Check the Seals
After the jars cool (usually a few hours), press the middle of each lid. If it springs back, that jar didn’t seal properly — pop it in the fridge and use it first.
Properly sealed jars will have a firm, concave lid that doesn’t move. You might hear the satisfying “pop” sound as they seal while cooling — that’s the best noise in the whole recipe.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Homemade Rhubarb Jam
Always measure your cooked rhubarb after it’s been simmered down, not before. The volume changes and it matters for the pectin ratio to work correctly.
Use fresh rhubarb when possible. Frozen works, but it releases more water, so your simmer time might be slightly longer. Just keep cooking until you have that 4-1/2 cup measurement.
Don’t reduce the sugar. I know it seems like a lot, but sugar isn’t just for sweetness here — it’s part of the preservation process. Cutting it can affect both the set and the shelf life.
Fun Variations to Try
Love a little extra warmth? Add a pinch of cardamom or nutmeg alongside the cinnamon for a spiced holiday version. It’s absolutely gorgeous on warm biscuits.
You can also do a rhubarb-strawberry cinnamon version by swapping 2 cups of rhubarb for 2 cups of chopped fresh strawberries. Classic combo, warm spice twist.
This jam also pairs beautifully as a glaze. Brush it over chicken or pork before roasting — the sweet-tart-spiced flavor works really well with savory dishes.
Troubleshooting Common Issues
If your jam didn’t set, it’s usually one of a few things: the boil wasn’t truly a full rolling boil, the measurements were off, or the pectin was old. Always use fresh pectin and make sure you hit that 1-minute hard boil after adding sugar.
If you got a lot of foam, the butter trick helps a ton. Skim off whatever remains with a metal spoon right after pulling it off the heat — before ladling into jars.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Pantry (sealed jars) | Up to 12 months | Store in a cool, dark place |
| Refrigerator (opened) | Up to 3 weeks | Keep tightly covered |
| Freezer (opened jar) | Up to 6 months | Leave headspace for expansion |
| Fridge (unsealed jar) | Up to 3 weeks | Use before sealed jars |
Reheating and No-Waste Kitchen Ideas
If your jam has thickened up in the fridge, just microwave it for 10-15 seconds and give it a stir. It’ll loosen right up.
Got leftover jam that’s too thick to spread? Thin it with a tablespoon of warm water and use it as a sauce. Drizzle it over ice cream, swirl it into oatmeal, or use it as a glaze on a simple rotisserie chicken for a tangy twist.
If any jars failed to seal, don’t toss them. Just refrigerate and use that batch first. It keeps for 3 weeks, so you’ve got plenty of time to enjoy it.
Nutritional Information
Based on a standard 1-tablespoon serving size. This is an estimate and will vary slightly depending on exact measurements.
| Nutrient | Per Serving (1 tbsp) |
|---|---|
| Calories | ~50 kcal |
| Total Carbohydrates | ~13g |
| Sugars | ~12g |
| Fiber | ~0.2g |
| Fat | ~0g |
| Protein | ~0g |
| Sodium | ~1mg |
Rhubarb Cinnamon Jam Recipe FAQs
Can I make this rhubarb cinnamon jam without pectin?
You can, but it’s tricky. Rhubarb is naturally low in pectin, so without the added box, your jam may not set firmly. You’d need to cook it much longer and use more sugar. For a reliable easy rhubarb jam tutorial result, I’d really recommend sticking with the Sure-Jell.
Do I have to use a water bath canner?
For shelf-stable jars, yes. The water bath process creates the vacuum seal that keeps your jam safe at room temperature for up to a year. If you skip canning, just store the jam in the fridge and use it within 3 weeks.
Can I use frozen rhubarb for this recipe?
Absolutely! Thaw it first and drain off some of the extra liquid before cooking. You might need to simmer a little longer to get your 4-1/2 cups of prepared rhubarb. The flavor in the finished rhubarb cinnamon jam is just as good.
Why did my jam turn out cloudy?
A little cloudiness is totally normal in homemade rhubarb jam. It’s usually just natural fruit compounds and doesn’t affect taste at all. The main thing to avoid is skipping the foam-skimming step — that can make it look a bit murky.
What else can I use this jam for beyond toast?
So many things! Stir it into plain yogurt, use it as a filling for thumbprint cookies, spread it on a fun charcuterie board, or serve it alongside a rich cream cheese smoked sausage pasta for a sweet-savory contrast. It’s more versatile than you’d think!
Give This Recipe a Try!
This rhubarb cinnamon jam recipe is one of those projects that feels a little ambitious at first but is so incredibly rewarding. The homemade rhubarb jam process is straightforward once you do it once, and the results genuinely blow store-bought jam out of the water.
Whether you’re a seasoned canner or making jam for the very first time, this easy rhubarb jam tutorial walks you through every step. You’ve got this!
If you make this, I’d love to hear how it turned out. Drop a comment below, leave a star rating, and please share this recipe on Pinterest so more people can find it. Happy jamming!
Rhubarb Cinnamon Jam
Equipment
- Boiling-water canner
- 4-quart saucepan
- Dutch oven or large pot
- Canning jars with two-piece lids
- Ladle
- Metal spoon
- Jar lifter
Ingredients
Produce
- 6 cups Rhubarb chopped
Liquids
- 1 cup Water
- 1 tablespoon Lemon juice
Sweetener
- 6.5 cups Granulated sugar
Setting Agent
- 1 box Pectin I use Sure-Jell
Spice
- 1 teaspoon Ground cinnamon
Optional
- 0.5 teaspoon Butter optional, reduces foam
Instructions
- Bring a boiling-water canner, filled 3/4 full with water, to a simmer. Wash jars and screw bands in hot soapy water and rinse well with warm water. Pour boiling water over flat lids in a saucepan off the heat and let them stand in the hot water until ready to use. Drain just before filling.
- Place the chopped rhubarb and 1 cup of water into a 4-quart saucepan and bring to a boil over high heat. Reduce heat and simmer until the rhubarb is tender, about 2 to 3 minutes. Measure out exactly 4-1/2 cups of the prepared rhubarb and transfer into a large pot (a Dutch oven works great).
- Slowly stir the pectin and lemon juice into the prepared rhubarb. Add the butter to reduce foaming (optional but recommended). Bring the mixture to a full rolling boil — one that doesn’t stop bubbling when stirred — over high heat, stirring constantly.
- Slowly stir in all the sugar and ground cinnamon. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly to prevent boiling over. Remove from heat and skim off any foam with a metal spoon.
- Ladle the hot jam immediately into prepared jars, filling to within 1/4 inch of the tops. Wipe jar rims and threads clean. Cover with two-piece lids and screw bands on firmly. Place jars on the elevated rack in the canner and lower into the water — it must cover jars by 1 to 2 inches; add boiling water if needed. Cover and bring to a gentle boil. Process for 10 minutes.
- Remove jars and place upright on a towel to cool completely. Once cooled, check seals by pressing the middle of each lid. If a lid springs back, the jar did not seal — refrigerate it and use within 3 weeks. Properly sealed lids will be firm and concave.
