Rhubarb Cinnamon Jam Recipe

This rhubarb cinnamon jam is a delightful blend of tart rhubarb and warm spices, perfect for spreading on toast, swirling into yogurt, or gifting in pretty jars. With just a few simple ingredients, you can capture the bright flavor of spring rhubarb with the comforting depth of cinnamon in a homemade preserve that’s both vibrant and cozy.

Why You’ll Love This Recipe

This jam is a great way to use up an abundance of rhubarb and requires no pectin — just fruit, sugar, and lemon juice for natural thickening. The cinnamon brings an aromatic twist that makes it stand out from classic rhubarb preserves. It’s easy to make, stores beautifully, and can elevate your breakfast or dessert game with just a spoonful.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Granulated sugar
• Ground cinnamon
• Lemon juice (freshly squeezed)
• Water (optional, for texture adjustment)

directions

1. Wash and chop the rhubarb into small, even pieces.
2. In a large saucepan or Dutch oven, combine the rhubarb and sugar. Let sit for 30 minutes to allow the rhubarb to release its juices.
3. Add lemon juice and cinnamon to the mixture.
4. Bring to a simmer over medium heat, stirring frequently.
5. Cook for 20–30 minutes, until the rhubarb has broken down and the mixture thickens to a jam-like consistency. Stir often to prevent burning.
6. If needed, add a tablespoon or two of water to adjust consistency.
7. Once the jam has thickened, remove it from heat and let it cool slightly.
8. Spoon the jam into sterilized jars and seal. Allow to cool completely before refrigerating.

Servings and timing

Yields approximately 2 cups of jam.
Prep time: 10 minutes (plus 30-minute maceration)
Cook time: 25 minutes
Total time: About 1 hour and 5 minutes

Variations

• Add vanilla: A teaspoon of vanilla extract adds a rich, dessert-like depth.
• Mix in berries: Add strawberries or raspberries for a more complex flavor.
• Go spicy: Add a pinch of cloves or ginger for a more intense spice profile.
• Less sugar: Reduce the sugar slightly for a tarter preserve.
• Citrus twist: Swap lemon juice for orange juice and zest for a warmer citrus note.

storage/reheating

Store the jam in airtight jars in the refrigerator for up to 3 weeks. For long-term storage, use proper canning methods and process the jars in a water bath. Once opened, consume within 2–3 weeks. This jam does not require reheating, but it can be gently warmed if using as a sauce or topping.

FAQs

Can I use frozen rhubarb for this jam?

Yes, thaw it fully and drain any excess liquid before using.

Do I need to add pectin?

No, rhubarb contains enough natural pectin when combined with sugar and lemon juice.

How do I know when the jam is done?

It should coat the back of a spoon and hold its shape when placed on a cold plate.

Can I adjust the amount of cinnamon?

Absolutely — start with ½ teaspoon and add more to taste.

Is this jam safe for canning?

Yes, as long as you follow safe canning practices and process the jars properly.

Can I make it less sweet?

You can reduce the sugar, but it may alter the texture and shelf life.

How long does the jam last?

In the fridge, it lasts up to 3 weeks. Properly canned, it can last up to a year.

Can I freeze this jam?

Yes, let it cool completely, then store in freezer-safe containers for up to 6 months.

What’s the best way to serve this jam?

Try it on toast, muffins, pancakes, or even with cheese on a charcuterie board.

Can I double the recipe?

Yes, but you may need to increase the cooking time slightly to achieve the right thickness.

Conclusion

Rhubarb cinnamon jam is a sweet, spiced preserve that highlights the tang of fresh rhubarb with a comforting cinnamon warmth. Whether you’re spreading it on morning toast or gifting it in jars, this jam is an easy and rewarding way to preserve seasonal produce. Give it a try and bring a touch of spring to your pantry all year long.

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