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Rhubarb Cinnamon Jam

Homemade Rhubarb Cinnamon Jam for Sweet Summer Mornings

This Rhubarb Cinnamon Jam combines tangy rhubarb and warm cinnamon, creating a delicious lower-sugar treat for any breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Homemade
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam Base
  • 4 cups rhubarb chopped into small pieces
  • 1-1.5 cups sugar or lower-sugar alternative (e.g., stevia, monk fruit)
  • 1 teaspoon cinnamon
  • 1 packet pectin opt for low-sugar pectin if desired
For Storage
  • 1 set sterilized jars to keep jam fresh

Equipment

  • large heavy-bottomed pot
  • Sterilized jars

Method
 

Step-by-Step Instructions
  1. Start by washing and chopping approximately 4 cups of rhubarb into small, even pieces, about half an inch long.
  2. In a large, heavy-bottomed pot, combine the chopped rhubarb, 1 to 1.5 cups of sugar, 1 teaspoon of cinnamon, and a packet of pectin.
  3. Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
  4. After about 10 minutes of boiling, test the jam's consistency by placing a spoonful on a cool plate.
  5. Once your jam has reached the desired consistency, remove the pot from heat and pour into pre-sterilized jars.
  6. Allow your jam-filled jars to cool at room temperature for at least an hour.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gPotassium: 50mgSugar: 12gVitamin C: 2mg

Notes

Ensure jars are properly sterilized before filling to prevent spoilage. Store in the refrigerator for up to 3 months or freeze for longer preservation.

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