Maple Rhubarb Jam (small-batch)
Maple rhubarb jam is a small-batch preserve made with pure maple syrup, ground cardamom, and fresh rhubarb. I created this recipe because I love making jams in small quantities—it gives me the freedom to experiment without ending up with a dozen jars of something I’m not sure I’ll use.
I was curious to see how maple syrup works as a sweetener instead of white sugar, and honestly, it surpassed my expectations. The flavour is balanced, not too sweet, and with a subtle warmth from the cardamom that makes it feel a little more special. The recipe comes together quickly on the stovetop with just a few tools, and cleanup is easy. It’s a great way to use up a few stalks of rhubarb, especially if you’re not into big-batch preserving or canning.
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Ingredients For Maple Rhubarb Jam
Ingredient Notes
- Cardamom: 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: You can use either freshly squeezed or bottled lemon juice. If using fresh, strain out the seeds and pulp. Bottled lemon juice has a consistent acidity level and can be used if that’s what you have on hand.
- Maple Syrup: Be sure to use 100% pure maple syrup, not pancake syrup or maple-flavoured syrup, as those contain additives and won’t behave the same in cooking.
- 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.
- Table Salt: 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: Lime juice can be used in the same amount.
- Maple Syrup (Pure): Use an equal amount of granulated sugar or honey.
- Salt: Fine sea salt or kosher salt can be substituted.
Recipe Variations
Try any of the following for a twist on this maple rhubarb jam recipe:
- Apple: ½ cup, peeled and finely chopped
- Candied Ginger: 1 to 2 tablespoons, finely chopped
- Chilli Flakes: Up to ¼ teaspoon
- Citrus Zest: 1 to 2 teaspoons, lemon or orange
- Fresh Strawberries: ½ cup, hulled and chopped
- Rose Water: ¼ teaspoon
- Vanilla Extract: ½ teaspoon
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 Maple Rhubarb Jam
STEP 1: Place all the ingredients except the cardamom in a small to medium pot.
STEP 2: Bring to a boil for 2 minutes, then simmer for 15 minutes.
STEP 3: The jam is done when it leaves a track in the pot when stirred.
STEP 4: Remove the pot from the heat and stir in the cardamom. Cool completely, then store in a clean glass jar.
Expert Tips
1. Keep a close eye on the pot while simmering, as the jam can quickly go from bubbling to sticking.
2. If your rhubarb is mostly green, a drop or two of red food colouring at the end will help.
3. Start with half of the cardamom, then taste and adjust as needed.
Recipe Notes
- Use a medium pot with high sides if possible—the jam bubbles up as it cooks and can splatter.
- Stir gently but regularly while the jam cooks to maintain an even texture and prevent hot spots.
- The pectin helps the jam gel, but it also thickens more over time, so resist the urge to keep cooking if it seems thin after 10-15 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.
Recipes Related To Maple Rhubarb Jam
Did you make this maple rhubarb jam? Please rate the recipe and share your feedback in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and seasonal comfort food.
Printable Recipe Card
Maple Rhubarb Jam (Small-Batch)
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Medium-sized pot
- Wooden spoon or silicone spatula
- Clean glass jar with lid
Ingredients
- 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
Looking for ingredient notes, substitutions, or step-by-step photos? Scroll up in the post for tips and images.
Instructions
- Place the rhubarb, maple syrup, lemon juice, pectin, and salt in a small to medium pot over high heat. Stir to combine and bring to a boil.
- Once boiling, cook for 2 minutes, stirring occasionally.
- Reduce the heat to medium-low and simmer for 10-15 minutes, stirring regularly to prevent sticking. The jam is ready when it has thickened and leaves a clear track when a spoon is dragged through it. Remove from the heat, stir in the cardamom, and let the jam cool before transferring it to a clean glass jar.
Recipe Notes
- Use a medium pot with high sides if possible—the jam bubbles up as it cooks and can splatter.
- Stir gently but regularly while the jam cooks to maintain an even texture and prevent hot spots.
- The pectin helps the jam gel, but it also thickens more over time, so resist the urge to keep cooking if it seems thin after 10-15 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.
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.
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!