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I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Canning 101 – Rhubarb Cinnamon Jam Recipe

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By on · 46 Comments

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.

4 from 1 vote
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Rhubarb Cinnamon Jam Recipe

Author Mavis Butterfield

Ingredients

  • 6 cups rhubarb , chopped
  • 1 cup water
  • 1 box pectin {I used Sure Jel}
  • 1/2 tsp . butter
  • 6-1/2 cups sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon

Instructions

  1. Bring a boiling-water canner, 3/4 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 well before filling.
  2. Place the chopped rhubarb along with the water in 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 2-3 minutes}. Measure 4-1/2 cups of prepared rhubarb into a large pot {I use my dutch oven for this}.
  3. Slowly stir the pectin and lemon juice into the prepared rhubarb. Add butter to reduce foaming {optional but I always do it}. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
  4. Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
  5. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a 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 towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

Recipe Notes

Yields {5} 12 oz jars or {7.5} 8 oz jars

Looking for a few more canning recipes?

Find my Full List of Canning Recipes HERE


A few of my favorite canning books:

The Blue Chair Jam Cookbook
Food in Jars: Preserving in Small Batches Year-Round
Ball Complete Book of Home Preserving
Put ’em Up!: A Comprehensive Home Preserving Guide
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

See More of my Canning Recipes HERE

Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

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Comments

  2. I made some of this jam this past fall when I got a TON of rhubarb in my reclaimed produce boxes and WOW Mavis is not kidding – we LOVE this stuff! My favorite way to eat it is mixed into my oatmeal – yum!

    Reply

  4. I’m going to have to give this a try, even though rhubarb isn’t so common here in Florida. What do you use it on? I just got the book “Jam On” by Laene McCarthy, and am LOVING it! Made your Strawberry Chipotle jam again last week, HUGE hit!!

    Reply

  6. This post came in just fine…and I LOVE rhubarb! I just got a plant – Victoria variety – that I’m going to try to keep alive here in SC. It’s dicey to try growing it here in the South, but maybe I’ll be able to baby it enough to get it established.

    Reply

  7. I’m going to give this a try. Have you ever made rhubarb jam with jello? My aunt gave me the recipe. You can make it any flavor of jello.

    Aunt Joan’s Rhubarb Jam
    5 c. rhubarb
    5 c. sugar
    Mix and let set a few minutes for juice

    Cook over low heat until tender. Remove from heat. Add 1 package 6oz. Jello. Stir to dissolve. Can pints in a water bath or freeze.

    My kids favorite is raspberry.

    Reply

  8. Thank you tot the great idea- I have 4 pounds of rhubarb coming this next weekend from Bountiful Basket…I will try this recipe!!

    Reply

  9. I just had to replace my Ball Blue Book (lent it to a friend and it’s become hers!) so I took my new copy to Staples, had them cut the binding and three-hole punch it. Bought a large 3-ring binder and put cover on outside sleeve of binder and inserted the pages into the binder.

    Now, as I get additional canning recipes (caramel apple jam, carrot cake jam, apple/orange marmalade, pizza sauce, etc) I 3 hole punch the new recipe and put it in the appropriate section in the Blue Book expandable notebook! I never have those extra bits and pieces of canning recipes getting lost and when I’m getting ready to can, all of my recipes are in the same place!

    Helps keep this disorganized gal happy!!!!

    Reply

    • Pat Lewis; That’s brilliant!! The only thing I can think of to add to such a great idea is to insert your pages into clear pages so that when you spill (if you can, you tend to get splashes of the stuff in the kitchen, or at least I do!) it won’t ruin your precious pages. Thanks for sharing this great idea!

      Mavis, the recipe sounds delicious. I’m going to make some once my rhubarb is up high enough. Right now it’s not yet tall enough to harvest. It’s been a cold winter here and my tulips haven’t even bloomed yet!

      Reply

  10. We just moved into a new house and inherited the old homeowners Rhubarb plants. They look huge already and it’s only May 1st! How do I know when they are right for picking?

    Reply

    • Hi Michelle, I am still about a week away from harvesting rhubarb but the rhubarb should be firm and have an even dark pinkish or maroon color and be about 1/2″ to 1″ wide. I hope that helps. 🙂

      Reply

  12. Sooooooo I was doing my last of my required 4 hours of time for the community garden last week and as I hadn’t been able to stop thinking about this recipe….. I piped up and finally said, “Hey ladies….. anyone know someone with rhubarb getting in the garden path that they’d like removed???” One of the women couldn’t jump fast enough! She proceeded to tell me that I never had to ask her permission and can take as much as I wanted. During the picking I “accidentally” pulled a bit too hard, got a root, and stuck it in the ground on my area….. we’ll see. Now….. let’s hope this jam works out! Thanks a million (or a hundred) Mavis! Just love this stuff.

    Reply

  13. Hi just wondered I was doing the water bath thing also I had my oven on , the oven reached temperature and beeped so I took my jam out thinking the ten min was up, later the timmer went off , do I need to do the water bath again if it did not have the full time?

    Reply

  14. i just made this jam for the first time and… I’m in love!
    Here in West Virginia we always have a pile of rhubarb, but never for very long. This is wonderful for year’round rhubarb!

    Reply

  15. Just wanted to say thanks. I have decided to get more into gardening and pick up canning. This is the first thing I have ever canned and it came out great. Probably too good as I know it won’t last that long.

    Reply

    • Yay! I’m so glad you liked it!!! The Rhubarb cinnamon jam recipe is one of my favorites.

      Reply

  17. I am also curious if the recipe can be used with the less sugar/no sugar pectin! Most jams/jellies are too sweet for me.

    Reply

  18. This sounds fabulous! Do you need to start with the 6 C of rhubarb? Later in the recipe it says to measure 4 1/2 C of the prepared rhubarb. Thanks!

    Reply

  20. The recipe calls for 6 cups of rhubarb but then has you putting 4 1/2 cups in to a dutch oven. Where did the remaining 1 1/2 cups go?

    Reply

  22. Some rhubarb is not very bright red and the result is a dull grayish pink jam. As a child I refused to eat rhubarb because of the “yucky” color and strings. So when the rhubarb cooks down I always put it through the blender. For better color, add a handful of deep red rose petals that you put through the blender too. Voila beautiful bright red rhubarb jam. Just be sure the roses are grown organically. If you don’t have roses a handful of blueberries work well too. By the way, rhubarb plants look great in any ornamental garden bed, almost like tropical plants!

    Reply

    • “To use honey in place of sugar, use 7/8 cup for every cup of sugar, and don’t change the other liquids. According to food labs, honey may be substituted effectively for up to half the sugar called for in a canning syrup recipe.” From the Pick Your Own website

      Reply

  24. My bottles sealed, but my jam didn’t set. If I follow the instructions on what to do if your jam doesn’t set on the pectin instructions it wants me to put more lemon juice in it than the original recipe called for. Any ideas on how to fix this without adding so much more lemon juice and sugar?

    Reply

  26. I only have 3 cups of rhubarb so I was going to halve the recipe but I’m unsure on how much to put in the Dutch oven. Should I just put it all in the Dutch oven or only put a cup and half in?

    Reply

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