Q1: Can I make Rhubarb Cinnamon Jam Recipe without pectin?

Yes, you can make it without pectin by cooking the rhubarb longer with sugar to naturally thicken it. However, the texture may be looser and set time longer.

Q2: How long does homemade Rhubarb Cinnamon Jam Recipe last?

Properly sealed jars can last up to 1 year when stored in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks.

Q3: Can I reduce the sugar in this Rhubarb Cinnamon Jam Recipe recipe?

You can reduce sugar by using a low-sugar pectin. Keep in mind that sugar also acts as a preservative, so reducing it may affect shelf life and consistency.

Rhubarb Cinnamon Jam Recipe

Description

A cozy and beginner-friendly rhubarb cinnamon jam recipe that blends tart rhubarb with warm spice, perfect for breakfasts, gifts, or preserving seasonal produce.

Ingredients

Scale

6 cups rhubarb, chopped
1 cup water
1 box pectin (e.g., Sure-Jel)
1/2 teaspoon butter (optional, to reduce foaming)
6 1/2 cups sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon

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Instructions

Wash jars, lids, and screw bands in hot soapy water and rinse. Place flat lids in hot water and let stand. Prepare water bath canner by bringing to a simmer.
In a large saucepan, combine chopped rhubarb and water. Bring to a boil over high heat, then reduce heat and simmer for 2–3 minutes until rhubarb is soft.
Measure 4 1/2 cups of the softened rhubarb into a large pot or Dutch oven.
Stir in lemon juice and pectin. Add butter if using to reduce foaming. Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar and cinnamon. Return to a full rolling boil and boil for 1 minute while stirring constantly. Remove from heat and skim off foam.
Ladle jam into hot jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands, and tighten just until fingertip tight.
Place jars in the canner, ensuring they are covered by 1 to 2 inches of water. Bring to a gentle boil and process for 10 minutes.
Remove jars and place upright on a towel to cool completely for 12–24 hours. Check seals and refrigerate any unsealed jars.

Notes

Yields 5 (12 oz) jars or 7.5 (8 oz) jars.
Use only the stalks of rhubarb; the leaves are toxic.
You can substitute half the rhubarb with strawberries or apples.
If jam doesn’t set, let cool completely first. Reprocess with more pectin if necessary.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Preserves
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg