Description

This sweet-tart maple rhubarb jam is the perfect way to capture spring in a jar. It’s made with fresh rhubarb, sweetened naturally with maple syrup, and cooked down into a luscious spread. Great on toast, biscuits, or even swirled into yogurt!

Ingredients

4 cups chopped fresh rhubarb (about 1 pound)
3/4 cup pure maple syrup
1/4 cup water
2 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon ground cinnamon (optional)

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Instructions

In a medium saucepan, combine chopped rhubarb, maple syrup, water, and lemon juice.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring often, until the rhubarb breaks down and the mixture thickens.
For a smoother texture, use an immersion blender to purée the jam to your desired consistency.
Let the jam cool completely, then transfer to clean jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

This recipe makes a small batch, perfect for refrigerator or freezer storage. It is not intended for canning.
You can add strawberries or apples for extra flavor and sweetness.

Cinnamon is optional but adds a warm note that pairs nicely with the maple.