Go Back
Jar of homemade rhubarb cinnamon jam spread on toast

Rhubarb Cinnamon Jam

A delightful homemade jam that combines the tangy flavor of rhubarb with the warm notes of cinnamon, perfect for spreads and desserts.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 cups
Course: Breakfast, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups rhubarb, chopped Look for bright, firm stalks for the best flavor.
  • 2 cups sugar Adjust to taste for sweetness.
  • 1 teaspoon ground cinnamon A warm spice that elevates the jam.
  • 1/4 cup lemon juice Freshly squeezed is best for bright flavor.
  • 1 packet fruit pectin This helps the jam set properly.
  • 1/2 cup water Needed to create the right texture.

Method
 

Preparation
  1. Combine rhubarb, sugar, and water in a large pot. Let it sit for about an hour.
  2. Add lemon juice and ground cinnamon. Stir and heat until it boils.
Serving Suggestions
  1. Serve the jam on warm biscuits or toast for a delightful breakfast treat.
  2. Pair it with cream cheese on bagels or as a topping for yogurt.
  3. Use it as a filling in pastries or serve it alongside vanilla ice cream.
  4. Add this jam to a charcuterie board to complement cheeses and crackers.

Notes

To ensure your jam sets perfectly, carefully measure the pectin and follow the packet instructions closely. Use ripe rhubarb for better flavor. Sterilizing your jars before pouring in the jam is key for preservation. For a smoother jam, blend the rhubarb before cooking.