Rhubarb Cinnamon Jam Recipe: Homemade Rustic Preserve
Rhubarb cinnamon jam is a thick fruit spread made by simmering fresh rhubarb with sugar, lemon juice, and warm cinnamon until it becomes glossy and spoonable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2–3 jars 1x
Ingredients
Scale
2 pounds rhubarb, chopped
2 cups granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 cup water
1/2 teaspoon vanilla extract (optional)
Instructions
- Wash and chop rhubarb into small pieces.
- Combine rhubarb, sugar, lemon juice, water, and cinnamon in a pot.
- Let rest until juices begin to release.
- Heat over medium until simmering.
- Stir frequently and cook until thickened.
- Mash or leave chunky as preferred.
- Remove from heat and stir in vanilla.
- Cool and transfer to jars.
Notes
Adjust cinnamon for stronger or lighter spice. Add apple for thicker texture. Refrigerate after cooling.