Rhubarb, with its vibrant crimson hue and tart flavor, sings of springtime goodness. Imagine entering a kitchen where the air is thick with the warm aroma of cinnamon, blending beautifully with the bright zest of lemon and the unmistakable essence of fresh rhubarb. The resulting concoction? Rhubarb cinnamon jam—a delightful spread that’s both sweet and tangy, perfect for slathering on your morning toast or incorporating into a sweet dessert.
This jam not only delivers a sophisticated flavor profile but also comes together with surprising ease. In just a few simple steps, you can create a batch of this fruity delight that caters to your taste buds without breaking the bank or taking up your whole day. It’s a versatile treat, making it an ideal choice for gifts, brunches, or simply to keep stocked in your fridge. Get ready to dive into the wonderful world of rhubarb cinnamon jam!
Why Make This Recipe
Creating rhubarb cinnamon jam offers a range of benefits that elevate it beyond ordinary preserves. Firstly, the taste is a standout feature; the tartness of rhubarb harmonizes perfectly with the warmth of cinnamon and a splash of lemon, making each spoonful a burst of flavor in your mouth.
Preparing this jam is incredibly straightforward, even for novice cooks. The process is quick, requiring minimal hands-on time, allowing you to enjoy homemade goodness without a labor-intensive effort. Moreover, rhubarb is often abundant and affordable, making this recipe a budget-friendly option for preserving seasonal produce and ensuring nothing goes to waste.
Finally, homemade jam can enrich various dishes—from topping pancakes to swirled into yogurt, this jam can elevate everyday meals into something special. Indulge in the joy of making your own rhubarb cinnamon jam, and you’ll be rewarded with a delicious treat ready to enhance your meals.
How to Make Rhubarb Cinnamon Jam
Ingredients
- 4 cups rhubarb, chopped
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Helpful Notes:
- You can usually find rhubarb in the produce section during spring and early summer. Opt for firm, vibrant stalks for the best results.
- Feel free to customize your jam by adjusting the cinnamon or even adding a pinch of nutmeg for a unique twist.
Directions
- In a large pot, combine the chopped rhubarb, sugar, and lemon juice. Let it sit for about 30 minutes to allow the rhubarb to release its juices, creating a natural syrup.
- Stir in the ground cinnamon and heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved, which should take about 3-5 minutes.
- Bring the mixture to a rolling boil. Once boiling, stir in the fruit pectin until it is well combined and return to a boil.
- Continue boiling for about 10 minutes. Stir constantly during this time until the mixture thickens and coats the back of a spoon, which indicates it has reached the desired consistency.
- Remove the pot from heat and carefully pour the jam into sterilized jars. Seal them and allow the jars to cool completely before storing them in the refrigerator.
How to Serve Rhubarb Cinnamon Jam
Rhubarb cinnamon jam is best served at a room temperature to enhance its flavors. Consider spooning it generously over warm scones or freshly baked bread for a delightful breakfast treat. For an elegant touch, you can garnish it with a sprinkle of crushed nuts or a drizzle of honey.
This jam pairs beautifully with soft cheeses, making it an excellent choice for cheese boards alongside a nice glass of wine. For special occasions, serve it as a dip with assorted crackers or as a topping for panna cotta, elevating your desserts with a burst of spring-inspired flavor.
How to Store Rhubarb Cinnamon Jam
Store your homemade rhubarb cinnamon jam in airtight containers or sterilized glass jars for best results. When refrigerated, it can last for up to 2 weeks. If you want to prolong its shelf life, consider freezing the jam. Simply pour into freezer-safe containers, leaving a little space at the top for expansion, and it can be kept for up to 6 months.
Thawing is easy—just pop it in the refrigerator overnight before using it. When reheating, be gentle; microwave it in short intervals or warm it slowly on the stovetop to retain its delightful texture and flavor. Check the jam for any signs of spoilage by looking for unusual discoloration or an off-putting smell before use.
Tips to Make Rhubarb Cinnamon Jam
- Prep Efficiently: Chop rhubarb into uniform pieces for even cooking and a smoother jam consistency.
- Sugar Alternatives: If you prefer a healthier option, consider using honey or maple syrup, but keep in mind this may affect the final consistency and sweetness.
- Avoid Burning: Stir frequently, especially towards the end of the cooking process to prevent the jam from sticking to the bottom of the pot.
- Equipment Choices: A large, heavy-bottomed pot is best for even heat distribution and to prevent scorching.
- Batch Cooking: Double the recipe if you have plenty of rhubarb; just ensure you use a larger pot for even cooking.
- Consistency Fix: If your jam is too runny, return it to the heat and let it boil a few minutes longer while stirring continuously.
- Enhance Flavor: Add a few mint leaves during cooking for a fresh herbal note. Just remember to remove them before jarring.
- Dietary Adaptations: To make it vegan, simply check the pectin brand to ensure it’s plant-based.
- Leftover Use: Spread over pancakes or mix into oatmeal for a flavor boost.
- Citrus Variation: Try adding some orange zest during cooking for a citrus flair.
Variations
- Sunshine Citrus Rhubarb Jam: Add the zest and juice of an orange alongside the lemon juice for a bright and zesty flavor that pairs wonderfully with water crackers and chevre cheese.
- Spicy Cinnamon Jam: Infuse the jam with a pinch of cayenne or chili flakes to create a sweet-spicy blend that’s perfect for adventurous palates.
- Herb-Infused Rhubarb Jam: Toss in fresh basil or thyme while cooking for a sophisticated twist that works well as a savory companion to grilled meats.
- Rhubarb Ginger Delight: Include grated fresh ginger during cooking, adding a zesty warmth that complements the tartness of the rhubarb.
- Maple Pecan Rhubarb Jam: Substitute brown sugar for half the granulated sugar and add chopped pecans for a nutty layer of flavor that’s great on waffles.
FAQs
Can I make this ahead of time?
Absolutely! Rhubarb cinnamon jam can be prepared in advance and stored in the refrigerator. It often develops even richer flavors over time, making it a perfect make-ahead option for special occasions.
How do I store leftovers?
Store any leftover jam in an airtight container in the refrigerator, where it will keep for up to two weeks. Be sure to use a clean spoon to avoid contamination.
Can I freeze this dish?
Yes, you can freeze rhubarb cinnamon jam. Transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to six months.
What can I substitute for rhubarb?
If rhubarb is unavailable, consider substituting with chopped strawberries or apples for a different, yet delicious preserve.
How do I prevent burning?
Stir the jam constantly towards the end of the cooking process and consider using a heavy-bottomed pot to distribute heat evenly, which prevents burning.
Is this recipe gluten-free?
Yes! The ingredients listed are all naturally gluten-free, making this jam suitable for those with gluten sensitivities.
Can I double/halve this recipe?
You can easily double or halve the recipe, just ensure your cooking pot is appropriately sized to accommodate changes in volume. Adjust cooking times accordingly, keeping a close eye on consistency.
Feel free to bring this delightful fruit spread into your kitchen for a taste of spring, year-round!
Rhubarb Cinnamon Jam
Ingredients
Method
- In a large pot, combine the chopped rhubarb, sugar, and lemon juice. Let it sit for about 30 minutes to allow the rhubarb to release its juices, creating a natural syrup.
- Stir in the ground cinnamon and heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved, which should take about 3-5 minutes.
- Bring the mixture to a rolling boil. Once boiling, stir in the fruit pectin until it is well combined and return to a boil.
- Continue boiling for about 10 minutes. Stir constantly during this time until the mixture thickens and coats the back of a spoon.
- Remove the pot from heat and carefully pour the jam into sterilized jars. Seal them and allow the jars to cool completely before storing them in the refrigerator.