“As a kid I loved to eat rhubarb fresh from the garden, dipped in cinnamon sugar. This jam brings back many wonderful summery childhood memories!”
6 250 mL jars

Ingredients Nutrition


  1. wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
  2. place rhubarb and water in a large saucepan and bring to a boil over high heat.
  3. reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
  4. add dry pectin slowly, stirring as you do so.
  5. turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar.
  6. pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
  7. Keep stirring to prevent sticking and burning, until mixture returns to a full boil.
  8. Add lemon juice and cinnamon. Continue to stir for another minute of rolling boil.
  9. turn off heat, remove pan. skim off any foam.
  10. pour jam into processed jars, putting on lids and rings, tightening to finger tight.
  11. process in water bath for 10 minutes.
  12. remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!

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