Oh my goodness, let me tell you about this *rhubarb cinnamon jam*! It’s the perfect blend of sweet and tangy that just dances on your taste buds. I’ve been making it for years, and honestly, it feels like capturing a bit of summer sunshine in a jar! There’s something magical about watching the rhubarb transform as it cooks down, filling the kitchen with that warm cinnamon aroma. It’s a total mood booster!

What I love most is sharing it with friends and family. Imagine slathering this delightful jam on a warm biscuit or stirring it into yogurt for breakfast—yum! Plus, it makes the perfect gift for those you love. I mean, who wouldn’t appreciate a homemade treat? And the best part? It’s super simple to whip up! So, let’s dive into this delightful recipe together; I promise, you won’t regret it!

Ingredients for Rhubarb Cinnamon Jam

4 cups rhubarb, chopped
2 cups sugar
1 teaspoon ground cinnamon
1/4 cup water
1/4 cup lemon juice
1 package (1.75 oz) fruit pectin

How to Prepare Rhubarb Cinnamon Jam

Alright, let’s get cooking! Making rhubarb cinnamon jam is not only straightforward but also incredibly satisfying. Follow these easy steps, and you’ll have a delightful batch ready in no time!

Step-by-Step Instructions

Start by washing and chopping the rhubarb into small pieces. You’ll need about 4 cups, so don’t skimp on the chopping! The smaller the pieces, the quicker they’ll break down.
In a large pot, combine the chopped rhubarb, 2 cups of sugar, 1 teaspoon of ground cinnamon, 1/4 cup of water, and 1/4 cup of lemon juice. Give it a good stir to mix everything together.
Now, place the pot over medium heat. Cook this mixture while stirring occasionally. You’ll want to do this for about 10 minutes, or until the rhubarb becomes soft and starts to break apart. The smell will be heavenly!
Time to add the magic! Sprinkle in the package of fruit pectin and stir it in well. This is what helps your jam set up nicely.
Next, crank up the heat to bring the mixture to a full boil. Let it boil for 1 to 2 minutes while stirring. This helps to activate the pectin and thicken your jam.
Once it reaches that rolling boil, remove the pot from the heat. Be careful—it’s hot! Now, grab your sterilized jars (I love using mason jars for this) and pour the jam in, leaving a little space at the top.
Seal the jars tightly and let them cool completely at room temperature. You’ll hear that satisfying pop when the lids seal—it’s music to my ears!

And there you have it! Delicious, homemade rhubarb cinnamon jam ready to be enjoyed. Trust me, once you’ve made your own, you’ll never want to go back to store-bought!

Nutritional Information

When it comes to enjoying my rhubarb cinnamon jam, I love to keep an eye on the nutritional side too! Here’s the estimated nutritional data per serving, which is about 1 tablespoon:

Calories: 50
Fat: 0g
Protein: 0g
Carbohydrates: 13g
Sugar: 12g

Keep in mind that this is just an estimate and can vary based on the specific ingredients you use and how much sugar you decide to add. So, feel free to adjust things to suit your taste and dietary needs! Enjoy every spoonful guilt-free knowing you’re savoring something deliciously homemade.

Why You’ll Love This Recipe

This rhubarb cinnamon jam is not just a recipe; it’s a delightful experience! Here are a few reasons why you’ll absolutely adore making it:

Quick and Easy: With just 30 minutes from start to finish, you’ll have a delicious jam ready to enjoy or gift!
Sweet and Tangy Flavor: The combination of rhubarb and cinnamon creates a unique and mouthwatering taste that’s hard to resist.
Versatile Use: Spread it on toast, swirl it into yogurt, or drizzle it over desserts—the options are endless!
Homemade Goodness: There’s something special about making your own jam. It’s fresh, free from preservatives, and made with love.
Perfect for Gifting: Who wouldn’t appreciate a jar of homemade jam? It makes a thoughtful and delicious gift for any occasion.
Customizable: Feel free to adjust the sugar or experiment with different spices to make it uniquely yours!

Once you try it, you’ll see why I keep coming back to this recipe again and again. It’s just that good!

Tips for Success

Making rhubarb cinnamon jam is a joyful experience, but I’ve learned a few tricks along the way to ensure it turns out just right every time. Here are my top tips to help you get the best results:

Fresh Rhubarb is Key: Make sure to use fresh, bright rhubarb. If it’s wilted or overly fibrous, it won’t break down as nicely, and that’s a bummer for your jam!
Chop Evenly: Try to chop your rhubarb into uniform pieces. This helps them cook down evenly, so you get that perfect, smooth consistency in your jam.
Adjust Sugar to Taste: Don’t be afraid to tweak the sugar amount! If you like your jam a bit less sweet, start with 1.5 cups of sugar and taste as you go. You can always add a bit more if needed!
Use a Heavy-Bottomed Pot: A heavy pot helps distribute heat evenly and prevents the jam from scorching. Trust me, burnt jam is not a fun experience!
Watch the Cooking Time: Keep an eye on the cooking time after adding the pectin. You want that rolling boil to activate it, but overcooking can lead to a jam that’s too thick.
Seal Properly: When pouring the hot jam into jars, use sterilized jars and lids. Make sure to seal them tightly to create that beautiful vacuum seal. You’ll hear the satisfying pop as they cool!
Test for Set: If you’re unsure if your jam has set correctly, try the “plate test.” Put a spoonful of hot jam on a cold plate and let it cool for a minute. Run your finger through it; if it wrinkles, it’s ready!

With these tips in your back pocket, you’re set up for jam-making success! Enjoy the process and the delicious results you’ll be sharing with everyone!

Variations of Rhubarb Cinnamon Jam

One of the things I adore about making rhubarb cinnamon jam is how easily you can customize it to suit your taste! Each variation brings a new twist to this delightful recipe, ensuring you never get bored. Here are some fun ideas to get your creative juices flowing:

Berry Bliss: Mix in some fresh or frozen strawberries, raspberries, or blueberries. They’ll add a burst of color and sweetness that pairs beautifully with the tangy rhubarb.
Spicy Kick: If you love a little heat, try adding a pinch of cayenne pepper or some finely chopped fresh ginger. It gives your jam a surprising twist that’s sure to impress!
Vanilla Infusion: Add a splash of vanilla extract right before you pour the jam into jars. The creamy flavor complements the cinnamon and rhubarb perfectly.
Herbal Notes: For a unique flavor, experiment with adding fresh herbs like mint or basil. Just a few leaves can elevate your jam and add a refreshing touch.
Citrus Zest: Brighten up your jam with some lemon or orange zest. It adds a lovely zing and enhances the overall flavor profile.
Nutty Crunch: Stir in some finely chopped nuts like walnuts or pecans for texture. This gives a delightful crunch that contrasts nicely with the smoothness of the jam.
Other Fruits: Don’t hesitate to experiment with other fruits! Peaches, apricots, or even apples can be delicious additions that blend well with rhubarb.

Feel free to mix and match these ideas to create your own personal blend of rhubarb cinnamon jam. The possibilities are endless, and I can’t wait to see what you come up with! Enjoy the journey of flavor exploration!

Storage & Reheating Instructions

Now that you’ve made this delicious rhubarb cinnamon jam, you’ll want to store it properly to keep that sweet and tangy flavor intact! Here’s how to do it:

First off, if you’ve sealed your jars properly, this jam can last in the refrigerator for up to 3 weeks. Just make sure the lids are tightly sealed to keep air out. I love using mason jars for this because they not only look charming but also do a great job of keeping the jam fresh!

For longer storage, consider canning your jam. If you follow safe canning practices, your jam can last for up to a year in a cool, dark place. Just be sure to check the seals on the jars; if the lid pops when you press it, it means the seal isn’t tight, and it’s best to refrigerate and use it soon.

If you find yourself with leftover jam that you want to reheat, it’s super easy! Just scoop out the amount you need into a small saucepan and heat it over low heat until it’s warmed through. Stir occasionally to ensure even heating and prevent sticking. You can also pop it in the microwave in a microwave-safe bowl for about 20-30 seconds, stirring midway. Just be careful—it can get hot quickly!

And that’s it! With these simple storage and reheating tips, you can enjoy your rhubarb cinnamon jam for weeks to come. Trust me, every spoonful will remind you of those sunny days spent crafting this delightful treat!

Frequently Asked Questions

Let’s dive into some common questions I get about my rhubarb cinnamon jam! It’s always fun to share ideas and tips, so here are answers to help you get the most out of this delightful recipe.

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works just as well as fresh. Just make sure to thaw and drain any excess moisture before using it in your jam. This will help you achieve that perfect consistency without excess liquid.

What can I serve with rhubarb cinnamon jam?

The possibilities are endless! Spread it on toast or biscuits for breakfast, swirl it into oatmeal or yogurt, or even use it as a topping for pancakes and waffles. It’s also fabulous on cheese boards, paired with soft cheeses like brie or goat cheese. Yum!

Can I substitute the sugar?

Yes, you can! If you prefer a healthier option, try using honey or maple syrup instead of sugar. Just keep in mind that this may alter the flavor and consistency slightly, so adjust the amount to taste. You can also try using a sugar substitute, but be sure to check the package for equivalent measurements.

How do I know if my jam has set properly?

Great question! After cooking, you can do the “plate test.” Place a spoonful of the hot jam on a cold plate and let it sit for a minute. Run your finger through it—if it holds its shape and wrinkles slightly, it’s ready! If it’s still too runny, just cook it a little longer.

Can I make this jam without pectin?

Yes, you can! If you prefer a more natural approach, you can omit the fruit pectin. Just know that your jam may be a bit runnier, so you’ll need to cook it down longer to achieve a thicker consistency. Also, consider adding a bit more sugar to help with the setting!

How should I store leftover jam?

Store your rhubarb cinnamon jam in the refrigerator in a sealed jar for up to 3 weeks. If you want to keep it longer, consider canning it using proper techniques. Just remember to check the seals on your jars if you’re going that route!

Can I add other fruits to the jam?

Definitely! Feel free to experiment by mixing in other fruits like strawberries, raspberries, or even apples. They’ll add their unique flavors and give your jam a fun twist. Just keep the proportions in mind to maintain the right balance!

I hope these answers help you on your jam-making journey! If you have any more questions, don’t hesitate to reach out. Happy cooking!

Delicious Rhubarb Cinnamon Jam: 5 Steps to Comforting Bliss

Author: Louna
Total Time: 30 minutes
Yield: 5 cups 1x
Diet: Vegetarian

Print Recipe

Description

Delicious homemade rhubarb cinnamon jam with a sweet and tangy flavor.

Ingredients

Scale

4 cups rhubarb, chopped
2 cups sugar
1 teaspoon ground cinnamon
1/4 cup water
1/4 cup lemon juice
1 package (1.75 oz) fruit pectin

Instructions

Combine rhubarb, sugar, cinnamon, water, and lemon juice in a large pot.
Cook over medium heat until rhubarb is soft, about 10 minutes.
Add fruit pectin and stir well.
Bring mixture to a boil and cook for 1-2 minutes.
Remove from heat and pour into sterilized jars.
Seal jars and let them cool completely.

Notes

Store jam in the refrigerator for up to 3 weeks.
Can be canned for longer storage.
Adjust sugar based on your taste preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Stovetop
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

Keywords: rhubarb cinnamon jam, homemade jam, fruit preserves

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