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Rhubarb Cinnamon Jam: The Best Sweet and Spiced Spread

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Rhubarb cinnamon jam is a sweet-tart homemade preserve made with fresh rhubarb, sugar, and warm cinnamon spice. This easy small-batch jam is perfect for spreading on toast, topping desserts, or gifting in jars.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped
  • 3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water (optional, if needed to prevent sticking)

Instructions

  1. Wash, trim, and chop the rhubarb into 1/2-inch pieces, discarding any leaves.
  2. Place chopped rhubarb in a large saucepan and add sugar and lemon juice. Stir well.
  3. Let the mixture sit for 15–20 minutes to allow the sugar to draw out natural juices.
  4. Place the saucepan over medium heat and bring to a simmer, stirring frequently.
  5. Reduce to a steady simmer and cook for 15–25 minutes, stirring often, until the rhubarb breaks down completely.
  6. Add ground cinnamon and stir thoroughly to combine.
  7. Continue cooking until the jam thickens and reaches the gel stage. Test by placing a spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
  8. Remove from heat and skim off any foam if necessary.
  9. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
  10. Seal with lids and process in a boiling water bath for 10 minutes, or store in the refrigerator if not canning.

Notes

  • Use firm, fresh rhubarb for best texture and flavor.
  • Do not skip the resting step, as it helps prevent scorching.
  • If jam is too thin, continue simmering and retest for gel stage.
  • If jam becomes too thick, stir in a small amount of hot water to loosen.
  • Properly sealed jars can be stored in a cool, dark place for up to 12 months.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-cinnamon-jam/