Rhubarb Jam with Maple Syrup (Small-Batch)
This rhubarb jam is made by simmering chopped rhubarb with pure maple syrup, lemon juice, powdered pectin, and a pinch of salt until the fruit breaks down and the mixture thickens. This small-batch version yields about 1 ½ cups, with cardamom stirred in at the end to add warmth without overpowering the rhubarb.
Updated May 2026 with expanded notes and clearer instructions.
I created this rhubarb jam recipe because I love making jams in small quantities. A small batch allows freedom to experiment without ending up with a dozen jars of something that may not get used.
Maple syrup works beautifully here as the sweetener, giving the jam a rounder flavour than white sugar. Ground cardamom is stirred in at the end so it stays warm and fragrant without taking over, but it can be omitted if you don’t have it or don’t enjoy the flavour. This is a useful recipe when you have a few stalks of rhubarb to use up and don’t want to commit to big-batch preserving or canning.
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A Note From Kelly
I love rhubarb. Ever since I was a kid, I’ve looked forward to those first stalks pushing up in May. I love a dollop of rhubarb jam in my morning yogurt bowl, but it’s just as good on toast, biscuits, scones, or spooned over a bowl of vanilla ice cream.
Ingredients for Small-Batch Rhubarb Jam
Ingredient Notes
- Cardamom (Ground): I use pre-ground cardamom for this recipe. If using whole pods, crack them open with a mortar and pestle, remove the seeds, and grind them to a fine powder. Discard the husks and measure the powder for the recipe.
- Lemon Juice: I use freshly squeezed lemon juice for all of my recipes.
- Maple Syrup (Pure): Be sure to use 100% pure maple syrup, not pancake syrup or maple-flavoured syrup, as those contain additives and won’t taste the same.
- Pectin (Powder): This recipe uses powdered pectin. Add it at the beginning of the cooking process so it dissolves evenly and helps the jam set properly.
- Salt (Table): A small pinch helps balance the sweetness.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Cardamom (Ground): You can substitute cinnamon or omit completely.
- Lemon Juice: Bottled lemon juice can be used in the same amount.
- Maple Syrup (Pure): Use an equal amount of granulated sugar or honey.
- Salt (Table): Substitute with fine sea salt.
Recipe Variations
- Almond Extract: ⅛ teaspoon, added off the heat before transferring the jam to a jar
- Ginger (Fresh): 1 teaspoon, finely grated, added with the rhubarb at the start
- Lavender: ¼ teaspoon, culinary dried lavender, simmered in a cheesecloth sachet with the rhubarb
- Orange Zest: 1 teaspoon, finely grated, stirred in with the cardamom
- Pink Peppercorns: ¼ teaspoon, lightly crushed, added during the final minute of cooking
- Rose Water: ¼ teaspoon, stirred in off the heat before cooling
- Star Anise: 1 whole pod, simmered with the jam and removed before jarring
- Strawberries: ½ cup, chopped, added with the rhubarb before boiling
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Small-Batch Rhubarb Jam
STEP 1. Combine the chopped rhubarb, maple syrup, lemon juice, pectin, and salt in a pot.
STEP 2. Bring the mixture to a boil and cook for 2 minutes so the rhubarb starts to soften.
STEP 3. Reduce the heat and simmer until the rhubarb breaks down and the jam thickens.
STEP 4. Stir in the cardamom off the heat, then let the jam cool before transferring it to a clean jar.
Kelly’s Top Tips
- Keep a close eye on the pot while simmering, as the jam can quickly go from vigorously bubbling to sticking and burning.
- If your rhubarb is mostly green, a drop or two of red food colouring at the end will help make it more pink.
- Start with half of the cardamom, then taste and adjust as needed.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post. Use a digital kitchen scale for precise measurements and an instant-read thermometer if you want to check the jam’s temperature. To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Stir gently and often while the jam simmers to prevent hot spots.
- The pectin helps the jam gel, but it also thickens more over time, so resist the urge to keep cooking even if it seems thin after 10 to 15 minutes.
- The cardamom goes in at the end to preserve its flavour. If added too early, it can fade during cooking.
Storage for Rhubarb Jam
- Store the cooled jam in a clean, airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container or jar, leaving room at the top for expansion.
- This recipe hasn’t been tested for water-bath canning, and is intended as a refrigerator or freezer jam only. If you’d like to make a larger batch for shelf-stable storage, use a tested rhubarb jam canning recipe from a trusted preserving source and follow the current home canning safety guidelines.
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Printable Recipe Card
Rhubarb Jam with Maple Syrup (Small-Batch)
Equipment
- Measuring cups and spoons or digital kitchen scale
- Medium-sized pot
- Wooden spoon or silicone spatula
- Clean glass jar with lid
Ingredients US cups or click for Metric grams
- 2 cups rhubarb (chopped, fresh or frozen)
- ½ cup pure maple syrup
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon pectin powder
- 1 pinch table salt
- ½ teaspoon ground cardamom (ground, divided)
Instructions
- Combine the chopped rhubarb, maple syrup, lemon juice, pectin, and salt in a medium pot. Stir well, then bring to a boil over high heat.
- Boil for 2 minutes, stirring often.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring often, until the jam thickens and leaves a clear track when a spatula is dragged through it.
- Remove from the heat and stir in ¼ teaspoon of the cardamom. Cool the jam completely, then taste and stir in the remaining ¼ teaspoon of cardamom if you’d like a stronger flavour. Transfer to a clean glass jar with a tight-fitting lid.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post. Use a digital kitchen scale for precise measurements and an instant-read thermometer if you want to check the jam’s temperature. To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Stir gently and often while the jam simmers to prevent hot spots.
- The pectin helps the jam gel, but it also thickens more over time, so resist the urge to keep cooking even if it seems thin after 10 to 15 minutes.
- The cardamom goes in at the end to preserve its flavour. If added too early, it can fade during cooking.
Storage
- Store the cooled jam in a clean, airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container or jar, leaving room at the top for expansion.
- This recipe hasn’t been tested for water-bath canning, and is intended as a refrigerator or freezer jam only. If you’d like to make a larger batch for shelf-stable storage, use a tested rhubarb jam canning recipe from a trusted preserving source and follow the current home canning safety guidelines.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
Just stumbled across this recipe. I am really excited to try it. It looks like it will be a perfect use for a rhubarb abundance.
This looks so good! What a great combination of flavors!
How do I get that beautiful red color if my rhubarb stalks are mostly green
Hi Sarah, I’ve been in this situation and it sucks because it will turn out a gross army-greenish-grey.😅 Your best bet is to add a pinch of beet powder or freeze dried berry powder. They won’t affect the flavour much but will add colour. You can buy freeze dried strawberries at Dollarama in the candy aisle if you are in Canada and grind them to a powder. You can also use drops of red food colouring also works if you’re open to it. Or to go the natural route, just add some fresh raspberries while cooking the rhubarb. A friend of mine also adds a large piece of beet while cooking the rhubarb and then just removes it at the end.
Tried this recipe and it turned out great and tasted wonderful, I added maximum mentioned cardamom, as in our family we like the flavour. Would definitely make again when I have an abundance of rhubarb.