Rhubarb Cinnamon Jam

Why make this recipe

Making Rhubarb Cinnamon Jam is a great way to enjoy the tangy flavor of rhubarb and the warm spice of cinnamon. This jam is a perfect addition to your breakfast table, and it’s an easy way to preserve rhubarb when it’s in season. You can spread it on toast, mix it into yogurt, or use it as a filling for pastries. Plus, making jam at home allows you to control the sweetness and ingredients!

How to make Rhubarb Cinnamon Jam

Making Rhubarb Cinnamon Jam is simple and rewarding. Just follow these steps, and you’ll have delicious homemade jam in no time.

Ingredients :

• 4 cups rhubarb, chopped
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 packet fruit pectin

Directions :

1. In a large pot, combine rhubarb, sugar, cinnamon, lemon juice, and water.
2. Bring to a boil, stirring frequently.
3. Once boiling, reduce heat and let simmer for about 10-15 minutes until rhubarb is soft.
4. Add fruit pectin and boil for an additional 1-2 minutes.
5. Remove from heat and pour into sterilized jars.
6. Seal jars and let cool. Store in the refrigerator.

How to serve Rhubarb Cinnamon Jam

You can serve Rhubarb Cinnamon Jam in many ways. Spread it on toasted bread for a tasty breakfast, mix it into your favorite oatmeal, or use it as a topping for pancakes and waffles. It can also be a delicious filling for cakes or pastries, adding a sweet and spicy twist to your desserts.

How to store Rhubarb Cinnamon Jam

To store your Rhubarb Cinnamon Jam, keep it in the refrigerator after sealing the jars. It should last for about 2 to 3 weeks. If you want to store it for longer, you can water bath can it for shelf storage. Just make sure you follow proper canning techniques to ensure the jam stays fresh.

Tips to make Rhubarb Cinnamon Jam

• Make sure to chop the rhubarb into small, even pieces so it cooks evenly.
• Adjust the sugar according to your taste. If you prefer a less sweet jam, you can use less sugar.
• For a smooth texture, you can blend the mixture after cooking before pouring it into jars.
• Always use sterilized jars to prevent spoilage.

Variation

You can add other fruits to the recipe for a different flavor. Strawberries or apples can be great additions to the rhubarb for a fruity twist. Just keep the proportions the same.

FAQs

1. How long does Rhubarb Cinnamon Jam last?
Rhubarb Cinnamon Jam can last 2 to 3 weeks in the refrigerator. If canned properly, it can last up to a year on the shelf.

2. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw it before using.

3. What can I do with leftover jam?
Use leftover jam as a sweet topping for desserts, mix it into smoothies, or give it as a gift to friends and family.

Rhubarb Cinnamon Jam

A delicious blend of tangy rhubarb and warm cinnamon, this homemade jam is perfect for spreading on toast or using in desserts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 jars

Course: Breakfast, Dessert

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

Jam Ingredients

• 4 cups rhubarb, chopped Make sure to chop the rhubarb into small, even pieces.
• 2 cups sugar Adjust according to your taste.
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 packet fruit pectin

Method

 

Preparation

1. In a large pot, combine rhubarb, sugar, cinnamon, lemon juice, and water.
2. Bring the mixture to a boil, stirring frequently.
3. Once boiling, reduce heat and let it simmer for about 10-15 minutes until rhubarb is soft.
4. Add fruit pectin and boil for an additional 1-2 minutes.
5. Remove from heat and pour into sterilized jars.
6. Seal jars and let cool before storing in the refrigerator.

Notes

To store your jam, keep it in the refrigerator after sealing the jars. It lasts about 2-3 weeks. For longer storage, can it properly using water bath canning techniques.