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Rhubarb cinnamon jam

Rhubarb jam with cinnamon

Course Breakfast
Cuisine Swedish


  • 1 kg gelling sugar
  • 2 kg rhubarb
  • 500 ml water
  • 2 tbsp cinnamon or adjust amount to your own liking


  • Wash rhubarb and cut in slices
  • Place rhubarb slices in a big pot and add water, bring to a boil and let it simmer on medium-low heat until rhubarb have softened (should take max 10 min)
  • Take a hand mixer and make a smooth rhubarb mixture (if you prefer the jam with pieces then you can skip this step)
  • Pour in the sugar while stirring, keep stirring until it has dissolved
  • Add cinnamon to your liking, stir and let it boil until you get the thickness you want. 15 minutes is what we usually end up with
  • Sterilize cans and then fill them up with the jam. Let it cool and enjoy your 3 cans of homemade delicious rhubarb jam with cinnamon!
Tried this recipe?Let us know how it was!