Maple Rhubarb Jam With Cardamom
A simple, spring inspired, small-batch rhubarb jam lightly sweetened with maple syrup with a gentle warming note of ground cardamom.
- 2 cups rhubarb chopped
- 1/2 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon powdered pectin
- Pinch of kosher salt
- 1/4 to 1/2 teaspoon ground cardamom
Place chopped rhubarb, maple syrup, lemon juice, powdered pectin, and kosher salt in a medium-sized pot. Bring to a boil over high heat and allow to boil 1 to 2 minutes.
Reduce heat to medium-low and simmer with lively bubbles for 20 minutes, stirring occasionally.
Remove from heat and stir in 1/4 teaspoon of cardamom. Cool jam in pot then adjust cardamom to suit your taste, adding more if you like.
Spoon cooled maple rhubarb jam into a jar with a tight fitting lid and keep in the fridge for up to one week.