How long does homemade rhubarb cinnamon jam last?

When properly sealed and stored in a cool, dark place, homemade rhubarb cinnamon jam can last up to one year. After opening, refrigerate and consume within a few weeks for the best quality.

Can I use frozen rhubarb for this jam recipe?

Yes, you can absolutely use frozen rhubarb for this jam recipe. Be sure to thaw it first and drain any excess liquid before adding it to the pot.

What is the best way to store rhubarb cinnamon jam?

The best way to store rhubarb cinnamon jam is in sterilized jars. Ensure the jars are properly sealed after processing to prevent spoilage. Store in a cool, dark place for longest shelf life.

How can I tell if my rhubarb cinnamon jam has properly set?

You can test the set of the jam by placing a small spoonful on a chilled plate and putting it back in the freezer for a minute. If it wrinkles when you push it with your finger, it's set; otherwise, cook the jam a bit longer.

Can I reduce the amount of sugar in this rhubarb cinnamon jam recipe?

While you can reduce the sugar, it's important to note that sugar acts as a preservative and contributes to the jelling process. Reducing it significantly may affect the jam’s texture, shelf life, and proper set. If you reduce, consider using a low or no-sugar pectin and following its instructions.

Rhubarb Cinnamon Jam Recipe: 3 Delicious Secrets Revealed!

Name: Rhubarb Cinnamon Jam Recipe: Easiest Jelly You'll Ever Make!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups chopped rhubarb (about 1 pound); 4 cups granulated sugar; 1/2 cup water; 2 tablespoons fresh lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon salt

Description

A simple and delicious homemade jam featuring the tartness of rhubarb perfectly balanced with warm cinnamon spices. Perfect for toast, yogurt, or as a glaze!

Ingredients

Scale

4 cups chopped rhubarb (about 1 pound)
4 cups granulated sugar
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly and trim off the ends. Chop the rhubarb into 1/2-inch pieces.
2. Combine Ingredients: In a large, heavy-bottomed saucepan, combine the chopped rhubarb, granulated sugar, water, lemon juice, cinnamon, and salt.
3. Cook the Jam: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium and continue to cook, stirring frequently, for about 20 to 30 minutes.
4. Check for Consistency: The jam is ready when it thickens and reaches a gel-like consistency. You can test this by placing a small spoonful of jam on a chilled plate. If it sets up quickly and doesn’t run, it’s ready.
5. Process for Canning (Optional): If you plan to store the jam for an extended period, process it in a hot water bath. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
6. Cool and Store: Let the jam cool completely before transferring it to sterilized jars. Store in refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Jam
Cuisine: American

Nutrition

Calories: 50
Sugar: 12g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg