Two slices of toast smeared with maple rhubarb jam on two red glass plate.
Print Recipe

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.
Prep Time10 mins
Cook Time20 mins
Course: Jams, Preserves
Cuisine: Canadian
Keyword: small-batch jam recipe, rhubarb jam, rhubarb jam recipe, maple syrup recipe, rhubarb jam with pectin, rhubarb recipes

Ingredients

  • 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

Instructions

  • 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.