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Maple Rhubarb Jam

Maple Rhubarb Jam: Sweet & Spicy Small-Batch Delight

This Maple Rhubarb Jam combines the tartness of rhubarb with the sweetness of maple syrup and a hint of cardamom for a delicious homemade preserve.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 2 cups
Course: Dessert
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups chopped rhubarb fresh or frozen
  • 1 cup pure maple syrup 100% pure for best results
  • 2 tablespoons freshly squeezed lemon juice
  • 1 packet pectin powder for thickening
  • a small pinch table salt to balance sweetness
Spices
  • 0.5 teaspoon ground cardamom added at the end

Equipment

  • medium pot
  • Measuring cups
  • Measuring spoons
  • Wooden Spoon
  • Glass jar

Method
 

Preparation Steps
  1. Chop rhubarb into 1-inch pieces to yield about 2 cups.
  2. In a medium pot, combine rhubarb, maple syrup, lemon juice, pectin powder, and salt.
  3. Set the pot over high heat; stir until it comes to a rapid boil and boil for about 2 minutes.
  4. Reduce heat to medium-low and simmer for 10-15 minutes until thickened.
  5. Remove from heat and stir in ground cardamom.
  6. Allow to cool to room temperature before transferring to a jar.

Notes

For longer storage, freeze in airtight containers. Thaw in the fridge overnight or in warm water. Reheat gently on low heat if desired.