If you’ve got a patch of rhubarb in your backyard or snagged some at the farmers market, this rhubarb cinnamon jam recipe is exactly where it belongs. It’s sweet, a little tangy, and that hint of cinnamon makes it feel like a warm hug in a jar.
I’ve been making this homemade rhubarb jam every spring for years, and honestly? My family would revolt if I stopped. Let’s get into it.
Table of Contents
What Makes This Rhubarb Cinnamon Jam So Good
This isn’t your average fruit jam. Rhubarb brings a bright tartness that most jams just don’t have, and the cinnamon adds this cozy, unexpected depth that makes people go “wait, what IS that?”
It’s stunning on toast, swirled into oatmeal, or spooned over a warm slice of homemade rhubarb bread. Once you try it, you’ll be hoarding jars like it’s your job.
Rhubarb Cinnamon Jam Recipe
Equipment
- Water-bath canner
- Large pot or Dutch oven
- Saucepan
- Canning jars with lids and bands
- Ladle
Ingredients
Produce
- 6 cups Rhubarb chopped
Liquid
- 1 cup Water
- 1 tablespoon Lemon juice
Setting Agent
- 1 box Pectin Sure-Jell or similar
Sweetener
- 6 ½ cups Granulated sugar
Spice
- 1 teaspoon Ground cinnamon
Optional
- ½ teaspoon Butter reduces foaming
Instructions
- Prepare water-bath canner, wash jars and lids, and keep lids warm until ready to use.
- Simmer chopped rhubarb with water for 2–3 minutes until softened, then measure 4 1/2 cups of cooked rhubarb.
- Combine cooked rhubarb with pectin, lemon juice, and optional butter in a large pot and bring to a full rolling boil.
- Add sugar and cinnamon, return to a full rolling boil, and boil for 1 minute while stirring constantly.
- Remove from heat, skim foam if needed, and carefully ladle jam into sterilized jars leaving 1/4 inch headspace.
- Process jars in a boiling water bath for 10 minutes, then cool completely until sealed.
Notes
Ingredients You’ll Need
Here’s everything laid out nice and clean. No surprise ingredients, I promise.
| Category | Ingredient | Amount |
|---|---|---|
| Produce | Rhubarb, chopped | 6 cups |
| Liquid | Water | 1 cup |
| Liquid | Lemon juice | 1 tablespoon |
| Setting Agent | Pectin (I used Sure-Jell) | 1 box |
| Sweetener | Granulated sugar | 6 1/2 cups |
| Spice | Ground cinnamon | 1 teaspoon |
| Optional | Butter (reduces foaming) | 1/2 teaspoon |
A quick note on the pectin: I always reach for Sure-Jell. It’s reliable and widely available. The lemon juice helps the jam set and brightens up the rhubarb flavor beautifully.
How to Make Rhubarb Cinnamon Jam: Step-by-Step
Learning how to make rhubarb jam is easier than it looks. Follow these steps and you’ll have beautiful, sealed jars cooling on your counter in no time.
Step 1: Prep Your Canning Equipment
Start by getting your water-bath canner going. Fill it about 3/4 full with water and bring it to a simmer. Wash your jars and screw bands in hot soapy water and rinse well.
Pour boiling water over your flat lids in a small saucepan off the heat. Let them hang out in that hot water until you’re ready to use them. Drain them well right before filling.
“Skipping this step is the fastest way to end up with unsealed jars. Just take the extra 10 minutes — future you will thank you.”
Step 2: Cook Down the Rhubarb
Add the chopped rhubarb and water to a 4-quart saucepan. Bring it to a boil over high heat, then reduce and simmer for about 2 to 3 minutes until the rhubarb is tender and starting to break down.
It’ll look a little pale and stringy at first — that’s totally normal. Measure out exactly 4 1/2 cups of that cooked rhubarb and transfer it to your large pot (I use my Dutch oven for this step).
Step 3: Add Pectin, Lemon Juice, and Butter
Stir the pectin and lemon juice into your prepared rhubarb. Add the butter now if you’re using it — it cuts down on foam and I honestly never skip it.
Crank the heat to high and bring everything to a full rolling boil — meaning a boil that keeps bubbling even when you stir it. Stir constantly here, don’t walk away!
Step 4: Add Sugar and Cinnamon
Slowly stir in the sugar and cinnamon together. Return the pot to a full rolling boil and let it boil hard for exactly 1 minute, stirring the whole time. Watch the pot carefully so it doesn’t boil over.
Remove from heat and skim off any foam with a metal spoon. The cinnamon gives the jam this gorgeous warm color and that cozy spiced aroma fills your whole kitchen. It’s the best.
Step 5: Fill Your Jars
Ladle the hot jam into your prepared jars right away, leaving 1/4 inch of headspace at the top. Wipe the jar rims and threads clean — any residue can prevent a good seal.
Place the flat lids on, screw the bands on fingertip-tight (don’t over-tighten), and lower your jars into the canner rack.
Step 6: Process and Seal
Make sure the water covers the jars by 1 to 2 inches, adding boiling water if you need to. Cover the canner, bring it to a gentle boil, and process for 10 minutes.
Carefully remove the jars and set them upright on a towel to cool completely. You’ll hear that satisfying little “pop” as the lids seal — one of the best sounds in home cooking. After cooling, press the center of each lid. If it springs back, refrigerate that jar and use it first.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Homemade Rhubarb Jam
Always measure your cooked rhubarb after simmering, not before. The volume changes as it cooks down, and getting that 4 1/2 cup measurement right is key to a proper set.
Use a wide, heavy-bottomed pot to prevent hot spots and scorching. Your Dutch oven is genuinely perfect for this — the thick base distributes heat evenly.
If you love the sweet-tart flavor of rhubarb desserts, don’t be tempted to reduce the sugar. Pectin needs that sugar ratio to set correctly.
Fun Flavor Variations to Try
Want to explore the raspberry rhubarb jam canning route? Swap 1 1/2 cups of the rhubarb for fresh raspberries. It gives the jam a gorgeous pink color and a fruitier flavor that’s absolutely stunning.
A pinch of cardamom alongside the cinnamon adds a floral, slightly exotic note. Or try a tiny splash of vanilla extract stirred in right at the end for a dessert-like jam.
Troubleshooting: What If My Jam Doesn’t Set?
If your jam is too runny, it likely didn’t reach a true full rolling boil, or the pectin measurement was off. Don’t panic — you can re-process it.
Pour the jam back into the pot, add a fresh box of pectin stirred with a bit of water, bring it back to a full rolling boil for 1 minute, and re-jar. It’s a little extra work but totally worth it.
Storage Instructions
| Method | Container | Duration |
|---|---|---|
| Pantry (sealed jars) | Canned jars in cool, dark place | Up to 12 months |
| Refrigerator (opened) | Jar with lid | Up to 3 weeks |
| Refrigerator (unsealed jars) | Jar with lid | Use within 3 weeks |
| Freezer | Freezer-safe container | Up to 1 year |
Reheating and No-Waste Kitchen Ideas
No need to “reheat” jam in the traditional sense, but if it’s been refrigerated and thickened up a lot, just set the open jar in a bowl of warm water for a few minutes. It loosens right back up.
Got leftover foam you skimmed off? Don’t toss it! Spread it on toast while the jam cools — it’s the cook’s reward. Slightly less pretty than the jarred version but just as delicious.
Any rhubarb that didn’t make it into the jam? Toss it into a batch of these tender rhubarb scones for a springtime breakfast treat.
Serving Ideas and Pairings
This rhubarb cinnamon jam is incredibly versatile. It’s obviously great on toast or English muffins, but don’t stop there. Swirl it into plain yogurt or dollop it over vanilla ice cream for an easy dessert.
Speaking of ice cream, if you’re in a dessert mood, check out this dreamy chocolate chip cookie dough ice cream — a spoonful of this jam on top is a surprisingly amazing combo.
It also makes a gorgeous glaze for roasted pork or chicken. Just warm a few tablespoons with a splash of apple cider vinegar and brush it on during the last few minutes of cooking. Sweet, tangy, and just a little spiced — absolutely restaurant-worthy.
For a wholesome breakfast, try stirring a spoonful into your morning oats. If you love simple, make-ahead breakfasts, you might also enjoy these chocolate peanut butter banana overnight oats as another easy morning option.
Rhubarb Cinnamon Jam Recipe FAQs
Can I make this rhubarb cinnamon jam without pectin?
Rhubarb is naturally lower in pectin than some other fruits, so skipping the added pectin usually results in a much looser, syrup-like consistency. You’d need to cook it down for a much longer time to get a thicker set, which can dull the fresh flavor. For best results with the homemade rhubarb jam process, stick with the box of Sure-Jell or your preferred pectin brand.
Do I have to peel the rhubarb stalks?
Nope, no peeling needed! Just wash the stalks well, trim off the leafy ends (those are toxic and should never be eaten), and chop them up. The skin softens completely during cooking and adds to that lovely rosy color in the finished jam.
Can I use frozen rhubarb for this recipe?
Absolutely. Frozen rhubarb works great for this homemade rhubarb jam — just thaw it first and drain off any extra liquid before measuring your 6 cups. Frozen rhubarb tends to release more water, so draining it helps keep your jam from being too loose. The flavor is very close to fresh.
Is raspberry rhubarb jam canning done the same way?
Yes, the raspberry rhubarb jam canning process follows the exact same water-bath method described here. Just replace a portion of the rhubarb with fresh or thawed raspberries and proceed as directed. The processing time and headspace remain the same, so no need to adjust your canning setup.
How do I know if my jars have sealed correctly?
Once the jars have cooled completely (usually 12 to 24 hours), press down on the center of each lid. A properly sealed lid will feel firm and won’t flex up and down. If a lid springs back when pressed, that jar didn’t seal and should go straight into the refrigerator to be used within 3 weeks.
Give This Recipe a Try
This rhubarb cinnamon jam recipe is one of those things that sounds fancy but is genuinely approachable for any skill level. The homemade rhubarb jam process is satisfying from start to finish, and there’s something deeply rewarding about lining up those sealed jars on your shelf.
Whether you stick to the classic version or venture into raspberry rhubarb jam canning territory, you’re going to love the result. It’s one of those recipes that makes the whole house smell incredible and fills your pantry with something truly special.
If you’re on a rhubarb kick (welcome to the club), don’t miss this amazing easy rhubarb crisp — it’s a crowd-pleaser every single time.
Give it a go this season, and if you make it, I’d love to hear how it turned out! Drop a comment below, save this recipe to your Pinterest boards so you can find it again next spring, and share it with any fellow rhubarb lovers in your life. Happy jamming!
