Cinnamon Rhubarb Jam

Rhubarb Cinnamon JamWanting to break out of the “Strawberry Rhubarb” rut, (not that I really considering it a rut because it is one of my all time favorite jams!) I wanted to find a rhubarb jam equally as tasty.

I had it narrowed down to 2 flavors, Vanilla Rhubarb Jam and Cinnamon Rhubarb Jam.  I was having a really, really hard time deciding which to do, so I decided to hold a vote.

On my Facebook page, I posed the question, which one?  At first, most everyone went for the Vanilla, but then the tables turned and the rest ended up voting for Cinnamon.

The Cinnamon won by a narrow margin of 2 votes.

So Cinnamon Rhubarb Jam it was!

and let me tell you, it was a great choice! It is sooooo delicious! It has just enough cinnamon to make it’s presence known, but not overpower the rhubarb. I’ve already made 2 batches and I am debating if I should make a third.

I think I just might!


Cinnamon Rhubarb Jam
Yields 7
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  1. 4 1/2 cups prepared rhubarb (about 8 cups chopped)
  2. 1 cup water
  3. 1 box powdered Pectin
  4. 6 1/2 cups sugar
  5. 1 tablespoon lemon juice
  6. 1 tablespoon ground cinnamon
  1. Prepare canner, jars and lids.
  2. Place chopped rhubarb and water in large pot.
  3. Bring to a boil over high heat, then reduce to medium.
  4. Simmer until rhubarb is tender (about 2 minutes)
  5. Measure cooked rhubarb to make sure it equals 4 1/2 cups, set aside extra.
  6. Put measured rhubarb back into pot and stir in pectin and lemon juice.
  7. Over high heat, bring to full roiling boil, stirring constantly.
  8. Stir in cinnamon and sugar.
  9. Return to roiling boil for exactly 1 minute, stirring constantly.
  10. Remove from heat and skim off any foam.
  11. Ladle into hot jars, leaving 1/4 inch headspace.
  12. Remove air bubbles, wipe rims and affix lids.
  13. Process in boiling water bath for 10 minutes.
  14. Remove from canner and let set undisturbed for 24 hours.
  1. Yields:7 1/2 half pints
Adapted from One Hundred Dollars a Month
From the Garden Table



16 Responses

  1. This looks delicious! I have never used rhubarb for anything and I have never used my canner (it’s in the attic!). I think it’s time to try them both! Thanks for sharing the recipe!

  2. Looks yummy! I have never actually had rhubarb before. I will have to try it out! I want to get into jam making. I can other stuff but just haven’t felt brave enough to try things other than tomato sauces and salsas.

    • Hi April, That’s funny because I started with jams & jellies but didn’t feel brave enough to try tomatoes etc. for a long time! Making jams is so easy, especially after a few times under your belt. Definitely give it a try! :)

  3. This is a must try jam – sounds delicious! A question, rhubarb doesn’t have natural pectin in it already? Is there anything else that could be used instead? Thank you for sharing on Foodie Fridays, great to meet you

    • Actually, rhubarb is a fruit naturally low in pectin. You could definitely pair it with one of the high pectin fruits to avoid using added pectin. Thanks for stopping by!

  4. So I made this recipe last season but I put the vanilla in it. This has become my very favorite jam. Ready to make more! :)

    • I can’t wait for my rhubarb to be ready to make more too. We love it! I’d love to know how much vanilla you put so I can give it a try! Thanks for sharing!

  5. Don’t know wether to thank you or curse you for this recipe! Made the first batch and shared with some friends. Now I’m getting orders for more!! Just got 9 pints made. Ran out of rhubarb so I have to wait to get more so I can complete my orders.

    • Lol! I am so excited because I am making my first 2 batches today. But I have to scour the local farm stands for more because I can’t keep it in stock either! :)

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