Maple Rhubarb Jam

Maple Rhubarb Jam is a delicious homemade preserve that blends the tangy bite of rhubarb with the warm, rich sweetness of maple syrup. It’s a simple, small-batch recipe with a unique flavor profile that makes it a perfect addition to your breakfast table or dessert spread.

Why You’ll Love This Recipe

• A naturally sweetened alternative to traditional jams
• Quick and easy to make with just a few ingredients
• No canning required—just cook, cool, and store
• Perfectly balanced with tart and sweet flavors
• A warm touch of cardamom adds depth and uniqueness
• Versatile use on toast, yogurt, pancakes, or even ice cream
• Small batch size means less prep and waste
• Great way to use up seasonal rhubarb
• Freezer-friendly for extended storage
• A thoughtful, homemade gift idea

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chopped rhubarb
• Maple syrup
• Fresh lemon juice
• Powdered pectin
• Pinch of salt
• Ground cardamom (optional but recommended)

Directions

1. Add chopped rhubarb, maple syrup, lemon juice, powdered pectin, and salt to a medium saucepan.
2. Bring to a boil over high heat, stirring frequently. Boil for 1 to 2 minutes.
3. Reduce heat to medium-low and let the mixture simmer for about 20 minutes, stirring occasionally, until thickened.
4. Remove from heat and stir in half of the ground cardamom. Taste and adjust by adding more cardamom if desired.
5. Let the jam cool completely in the pot.
6. Transfer the jam to a clean jar or container with a tight-fitting lid.
7. Store in the refrigerator once completely cooled.

Servings and Timing

• Servings: About 12
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add a splash of vanilla extract for extra depth
• Mix in strawberries or raspberries for a berry-rhubarb combo
• Use honey or agave syrup instead of maple syrup for a different twist
• Replace cardamom with cinnamon or ginger for a warmer spice profile
• Make it chunkier or smoother depending on your texture preference

Storage/Reheating

• Refrigerator: Store in a sealed container for up to 1 week
• Freezer: Freeze in airtight jars or containers for up to 3 months
• Reheating: If jam thickens too much, gently warm on the stove over low heat with a splash of water to loosen

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, just thaw and drain excess moisture before using.

Is pectin necessary in this recipe?

Yes, it helps the jam thicken properly since rhubarb is naturally low in pectin.

Can I use less maple syrup?

You can reduce it slightly, but keep in mind it will affect sweetness and texture.

How do I know the jam is done?

It should coat the back of a spoon and thicken slightly when cooled.

Can I water-bath can this jam?

This recipe isn’t designed for canning. It’s best stored in the fridge or freezer.

Can I make this without cardamom?

Yes, the cardamom is optional but adds a lovely aromatic flavor.

What can I serve this jam with?

It’s great on toast, yogurt, oatmeal, pancakes, waffles, or as a glaze for meat.

How long does this jam last?

Up to 1 week in the fridge or 3 months in the freezer.

Can I double the recipe?

Yes, but make sure to use a large pot and stir frequently to prevent burning.

Why is my jam too runny or too thick?

It may need more time to cook or additional pectin. Adjust as needed and test consistency as it cools.

Conclusion

Maple Rhubarb Jam is a wonderful blend of tart rhubarb and rich maple sweetness with a hint of spice. It’s easy to make, requires no special equipment, and brings a fresh, seasonal flavor to your table. Whether spread on toast or paired with desserts, this small-batch jam is sure to become a favorite.

Print