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.

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}

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

Directions

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