Rhubarb Cinnamon Jam Recipe

Making this Rhubarb Cinnamon Jam Recipe fills my kitchen with the sweet and tangy aroma of fresh rhubarb, transporting me to sunny summer mornings.

I still remember the summer I spent at my grandparents’ farm, where we’d pick fresh rhubarb from their garden and cook it into a delicious jam with cinnamon and sugar.

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That summer, I learned the secret to making the perfect Rhubarb Cinnamon Jam, and it quickly became a cherished family favorite.

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Why You’ll Love This Rhubarb Cinnamon Jam Recipe

The jam’s thick and syrupy texture, perfect for topping toast or yogurt.
The sweet and tangy flavor combination of rhubarb and cinnamon.
It takes just 20 minutes to cook, making it a quick and easy recipe.
The recipe is foolproof, as long as you use fresh rhubarb and the right amount of sugar.
It’s perfect for spring and summer, when fresh rhubarb is in season.

Ingredients You’ll Need

1 1/2 cups fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup water

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon lemon juice

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The star ingredients in this recipe are fresh rhubarb and cinnamon, which give the jam its unique flavor and aroma. I love using fresh rhubarb from my garden, as it adds a touch of sweetness and tenderness to the jam.

Expert Tips for the Best Rhubarb Cinnamon Jam Recipe

Use a candy thermometer to ensure the jam reaches the perfect temperature, which is crucial for setting the jam.
Avoid overcooking the jam, as it can become too thick and syrupy.
For a pro upgrade, try adding a splash of vanilla extract or a pinch of salt to the jam.
The jam is done when it’s thick and syrupy, and passes the wrinkle test.
You can make the jam ahead of time and store it in the fridge for up to a month.

Variations and Substitutions

You can easily make this recipe gluten-free by using gluten-free sugar, or swap the cinnamon for nutmeg for a different flavor twist. For a bolder flavor, try adding a splash of citrus juice or zest to the jam.

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How to Store and Reheat

The jam will keep in the fridge for up to a month, and can be reheated in the microwave or on the stovetop. To freeze, simply spoon the jam into an airtight container and store it in the freezer for up to 6 months.

Frequently Asked Questions

What is the best way to sterilize the jars for canning?

To sterilize the jars, simply wash them in hot soapy water and then dry them in the oven at 200°F for 10 minutes. This will ensure that the jars are clean and free of any bacteria.

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but make sure to thaw it first and pat it dry with a paper towel to remove excess moisture. This will help the jam to set properly.

How long does the jam last in the fridge?

The jam will keep in the fridge for up to a month, and can be stored in an airtight container in the fridge or freezer. Simply reheat it in the microwave or on the stovetop when you’re ready to use it.

I hope you enjoy making and eating this Rhubarb Cinnamon Jam as much as I do! It’s the perfect recipe for spring and summer, and makes a great gift for friends and family. So go ahead, give it a try, and let me know what you think!

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