I owe Krista a big THANK YOU for sending me this wonderful recipe for Rhubarb Cinnamon Jam. I whipped up a batch this morning and it turned out delicious. I love it so much, I plan on making a few more batches of this rhubarb cinnamon jam this afternoon and then stashing it away for hostess gifts this winter.
Seriously, this jam is over the top good. You need to make it.
Rhubarb-Cinnamon Jam {adapted from a Sure Jell recipe}
Recipe: How To Make Rhubarb Cinnamon Jam
Ingredients
4–1/2 cups prepared fruit {about 5 lg stalks, 6 c chopped}
1 cup water
1 box SURE JELL Fruit Pectin
1/2 tsp. butter or margarine
6–1/2 cups sugar, measured into separate bowl
1 T lemon juice
1 t ground cinnamon
Instructions
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
CHOP rhubarb in medium dice. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
STIR pectin and lemon juice into prepared rhubarb in sauce pot. Add butter to reduce foaming. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly. Stir in sugar & cinnamon. Return to full rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner {water must cover jars by 1 to 2 inches}. Add boiling water if necessary. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger {if lid springs back, lid is not sealed and refrigeration is necessary}.
Makes {5} 12 oz jars or {7.5} 8 oz jars
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
2sisters2cities says
Thanks for posting your recipe to 2 Sisters 2 Cities!
-m
Mavis says
🙂
Sara says
I’m not understanding – is it 4 1/2 or 6 cups rhubarb? Please clarify, excited to make
Mavis Butterfield says
CHOP 6 cups of rhubarb in a medium dice. Place the 6 cups of rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Then measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot. >>> The rhubarb will cook down. 🙂
Desi says
Thank you Mavis and Thanks Krista! Now I can actually do something other than crisps with my Rhubarb. I’m working on getting a recipe for Rhubarb cake from my sister, she said it was delicious.
Mavis says
Share your recipe when you get it Desi so we can all try it. 🙂
Molly T says
this rhubarb dump cake is super easy and so good. I make it a few times each year for staff meetings and to share with neighbors. Perfect with a bit of whipped cream on top (or ice cream 😉 http://www.kraftrecipes.com/recipes/rhubarb-dump-cake-123040.aspx
Helen in Meridian says
Mavis, where did you get those cute scrunched jam jars you are using?
Mavis says
Target. $4.29 for 4. Kind of spendy but perfect for gift giving!
Chela says
I was so excited to see this recipe!!! I just recieved my Joy of Rhubarb from Amazon yesterday after reading about it in one of your older posts. I am glad I found this site after reading you on another website for the past year. You are truly an inspiration!! I also have a garden, chickens and love to can what we grow. I just wanted to say a huge Thank You as I get many new ideas here 🙂
Mavis says
Yay! I’m glad you were able to find me. You need to make this jam… It rocks! 🙂
Krista says
Oh awesome! I’m so glad you liked it! My family really loves it, too….even my pickiest kid. And I think it looks so pretty in the jars you used.
Teresa says
Should I put in some red food coloring if I have green rhubarb? I think it might look very strange if it turns out to be green jam. (The rhubarb taste great – just green)
Mavis says
I think you should. 🙂
Megan says
Yum! I don’t have any rhubarb ready yet…. Would it work to use previously frozen rhubarb?
Little Bird says
YUM!!! Thank you for sharing the recipe my rhubarb is coming on strong.
Jade says
Well, my jars are simmering away, and I’m really hoping this works! It’s my first attempt at canning, and with a 6 month old to boot 🙂 Thank you for the recipe!
Mavis says
Let me know how it turns out. 🙂
Andrea says
Oh yum!! Thank you for sharing this recipe. We are trying to eat new foods in our house and rhubarb is one that until this past year we had never tried. This recipe turned out amazing and even my pickiest son thought it was good.
Mavis says
Yay! I’m glad your family liked it. 🙂
Catherine C says
Hi Mavis,
I stumbled across your blog and love all the great and inspiring ideas! I am guessing that your Rhubarb Cinnamon Jam recipe tastes as pretty as it looks.
But, I have a confession to make…I am scared of canning!! I have heard stories of glass jars bursting and other canning mishaps. I would still like to try it…especially for recipes like these!
I grew up eating fresh produce, sauces and Jams that my Mom and Grandmother had canned~we had all the good stuff, even during the coldest Midwest winters!! Do you have any ideas or advice that may help? Thanks so much
Mavis says
If you have never canned before I would suggest starting with jam. It’s pretty easy and hard to mess up. 🙂 Grab a canning book off amazon or check one out from your local library. You will be fine. You can do it!
Catherine C says
Thanks Mavis!! I’ll give it a try maybe next weekend!!
Laura @ Laura Williams' Musings says
Inviting you the Carnival of Home Preserving on my blog every Friday. Hope to see you there. Laura Williams’ Musings
The most recent edition – http://laurawilliamsmusings.blogspot.com/2012/06/carnival-of-home-preserving-13-come.html – open until Thursday 6/7.
Mavis says
Thanks for the invite. 🙂
kira says
Made this last night. It turned out a more beige color than the pink in the photo–maybe it was the rhubarb variety? Also, I only got 4.5 eight ounce jars rather than the 7.5 indicated–I did use much less sugar and substitute no-sugar pectin with apple juice instead of the 6 cups of sugar, so maybe that’s why. It looks good and I’m looking forward to trying it.
Sandy says
I skip the canning part and i put i containers and freeze!! Easier and faster!! You can’t beat this recipe….Thanks!
Susan C says
I made this and it was such a hit. Tastes like APPLE PIE!
Thanks so much for sharing the recipe!
Ginger says
WOW! This really is the best jam! I finally got around to it now in January with frozen rhubarb. YUM. Have to try the vanilla variety next time!
Annabel says
I’m going to give this a go next week. Perfect gifts at Christmas when you don’t want to go overboard with some friends.
But just checking, I use T for tablespoon of lemon juice and cinnamon?
Mavis Butterfield says
Yes. 🙂
Ilona says
This looks delish! How much fruit exactly? It says “4 1/2 c. prepared fruit” and “6 c. chopped”… also, can i use previously frozen rhubarb?
Mavis says
It’s about 5 large stalks. I’m sure you could use previously frozen. I haven’t, but I bet it would work just great.
Laura says
Has anybody tried with honey? I love sugar but I’ve been trying to cut back on the processed stuff. Any suggestions, other than the apple juice and no-sugar pectin comment?
Meghan says
I realize this post was from three years ago… but I just have to share. I made this jam last and was super hesitant to try it. I love rhubarb, but I’ve never been a huge cinnamon fan.
Needless to say, it is incredibly DELICIOUS!
Once my family tried it, the entire batch was gone within a week. Not even joking. I make tons of jam every year, but this is BY FAR my favorite. Thanks for the recipe!
Mavis Butterfield says
I’m glad you and your family loved it Meghan. 🙂
Ashley M. says
My 8 year old son and I made this yesterday morning…WOW! Ohmygunnusthisstuffisgood! We polished off an 8 oz jar today between me and 4 kiddos. We spread it on raisin bread. Definitely making this again. Like tomorrow.
Sarah says
One box of liquid pectin or one package?
René says
I made a batch, a combo of 4 oz and 8 oz jars with 3 1/4 Truvia Baking Blend ( half the sugar called for in the recipe). I only wished I had red food color to put in the mix. Final count was 5 large jars and 3 small ones with just enough left for a great piece of toast for a taste test! It is Really, Really Good ! I can’t wait to make more! Like you, I think these will make great and tasty hostess gifts. I may try to find jam spoons to go with the gift.
Chasity Allen says
Hi Mavis,
Can you clarify more about the fruit? It says 6 cups in beginning ingredients, but my biggest question is when it says scoop out 4.5 cups prepared rhubarb from saucepan & put in another pan with butter & surejell, etc. Do you leave rhubarb leftover in saucepan that is unused? & when you pull out 4.5 cups do you pull just rhubarb or rhubarb& juice? Do you waste any from the beginning saucepan that did the cook down?
Mavis Butterfield says
The 6 cups of rhubarb will cook down. You will be scooping 4.5 cups of prepared rhubarb {cooked down} to put in another pan. No water. Just rhubarb. T
Lynn says
I am making this now. Omg I hope this sets up because the flavor is amazing. Thank you for the awesome way to use rhubarb.
Lynn says
I am making this right now the flavor is amazing. I will let you know how it sets up. I will be making this again thank you so much for the awesome recipe for rhubarb.
Shannon says
This recipe is amazing. My family loves to pour it over warm Brie. Add some green apple slices and seedy crackers and you have an easy appie to share.
Mavis Butterfield says
Oh that sounds good!!!
Kathy D says
I made this Cinnamon Rhubarb jam this morning. It’s delicious. Hubby was reluctant and surprised at how good it was. I will definitely make again. Next time though I will not cook the rhubarb too long. Thanks for sharing.