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Rhubarb Cinnamon Jam

A delightful spread combining the tartness of rhubarb with warm cinnamon and zesty lemon, perfect for toast, desserts, or gifts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups rhubarb, chopped Opt for firm, vibrant stalks for the best results.
  • 2 cups granulated sugar Can use sugar alternatives like honey or maple syrup.
  • 1 teaspoon ground cinnamon Feel free to adjust to taste.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • 1 package fruit pectin (1.75 oz) Check for pectin that’s plant-based for vegan options.

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. Bring the mixture to a rolling boil. Once boiling, stir in the fruit pectin until it is well combined and return to a boil.
  2. Continue boiling for about 10 minutes. Stir constantly during this time until the mixture thickens and coats the back of a spoon.
  3. 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.

Notes

Best served at room temperature. Pairs well with warm scones, soft cheeses, or as a topping for desserts.