Rhubarb Jam with Maple Syrup (Small-Batch)
Small-batch rhubarb jam made with pure maple syrup and ground cardamom. A not-too-sweet spread that's warmly spiced and bright in flavour.
Servings: 8 servings
Calories: 72kcal
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
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
Serving: 1serving | Calories: 72kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 146mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 0.2mg