Recipe: How To Make Rhubarb Cinnamon Jam

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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}


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


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?  Amazon has Put ‘em Up! By Sherri Brooks Vinton on sale right now for $13.12.

*Amazon prices are subject to change at any time.

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  1. Thanks for posting your recipe to 2 Sisters 2 Cities!


  2. 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.

  3. Helen in Meridian says:

    Mavis, where did you get those cute scrunched jam jars you are using?

  4. 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 :)

  5. 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.

  6. 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)

  7. Yum! I don’t have any rhubarb ready yet…. Would it work to use previously frozen rhubarb?

  8. YUM!!! Thank you for sharing the recipe my rhubarb is coming on strong.

  9. 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!

  10. 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.

  11. 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

    • 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!

  12. Inviting you the Carnival of Home Preserving on my blog every Friday. Hope to see you there. Laura Williams’ Musings

    The most recent edition – – open until Thursday 6/7.

  13. 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.

  14. I skip the canning part and i put i containers and freeze!! Easier and faster!! You can’t beat this recipe….Thanks!

  15. I made this and it was such a hit. Tastes like APPLE PIE!
    Thanks so much for sharing the recipe!

  16. 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!

  17. 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?

  18. 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?

    • 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.

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