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Maple Rhubarb Jam

Small-Batch Maple Rhubarb Jam You’ll Fall in Love With

This Small-Batch Maple Rhubarb Jam captures the perfect balance of tartness and sweetness with fresh rhubarb and pure maple syrup.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 4 jars
Course: Sauces
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups chopped rhubarb fresh or frozen works perfectly
  • 1 cup pure maple syrup ensure it’s 100% pure for best results
  • 2 tablespoons lemon juice freshly squeezed is ideal
  • 1 tablespoon pectin powder essential for thickening
  • 1 pinch table salt enhances flavors
  • 1/2 teaspoon ground cardamom add it towards the end to retain fragrance

Equipment

  • Medium pot
  • glass jar

Method
 

Step-by-Step Instructions for Maple Rhubarb Jam
  1. In a medium pot, combine chopped rhubarb, pure maple syrup, lemon juice, pectin powder, and a small pinch of table salt. Stir well to ensure the pectin dissolves evenly.
  2. Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally for about 2 minutes.
  3. Once boiling, reduce the heat to medium-low and simmer the jam for 10-15 minutes, stirring regularly until it thickens.
  4. Remove from heat and stir in ground cardamom. Allow the jam to cool slightly in the pot.
  5. Pour the warm Maple Rhubarb Jam into a clean glass jar, seal it tightly, and let it cool completely.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 37gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 30gVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

Store the jam in an airtight container in the fridge for up to 2 weeks or freeze it for longer storage.

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