Description

This Rhubarb Cinnamon Jam is a sweet and slightly spiced preserve that captures the tangy flavor of rhubarb with a warm cinnamon twist. It’s easy to make, doesn’t require pectin, and is perfect for spreading on toast, pairing with cheese, or adding to baked goods. A delicious way to enjoy rhubarb all year round!

Ingredients

4 cups chopped rhubarb (fresh or frozen)
2 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 cup water

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan, combine the chopped rhubarb, sugar, lemon juice, cinnamon, nutmeg (if using), and water.

Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture starts to bubble.

Reduce heat to low and simmer for 25–30 minutes, stirring often, until the rhubarb breaks down and the jam thickens. It should coat the back of a spoon.

Use a potato masher or immersion blender if you want a smoother texture.

Remove from heat and let cool slightly.

Pour into clean jars and cool completely before sealing. Store in the refrigerator or process in a boiling water bath for 10 minutes for shelf-stable storage.

Notes

No pectin needed—rhubarb naturally thickens as it cooks.
Try adding a pinch of cloves or vanilla extract for variation.

Store in the fridge for up to 3 weeks, or can for long-term storage.