Maple Rhubarb Jam with Cardamom

Why You’ll Love This Recipe

I love how this jam strikes a beautiful balance—tart rhubarb meets the deep sweetness of maple syrup, and the pinch of cardamom adds a sophisticated warmth. It’s quick to make in one pot, doesn’t need limiting sugar, and makes a thoughtful homemade gift. Plus, it tastes like spring in a jar!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups chopped fresh rhubarb

• ½ cup pure maple syrup

• 2 Tbsp fresh lemon juice

• 1 Tbsp powdered pectin

• Pinch of salt

• ½ tsp ground cardamom (plus extra to taste)

directions

1. I combine rhubarb, maple syrup, lemon juice, pectin, and salt in a medium pot.

2. I bring everything to a rolling boil over high heat, then reduce to medium-low and simmer with lively bubbles for about 20 minutes, stirring occasionally until the rhubarb breaks down and the mixture thickens

3. I remove from heat and stir in ¼ tsp cardamom. After cooling slightly, I taste and add more cardamom if I want a stronger flavor

4. I spoon the jam into a clean jar and let it cool completely before sealing. It stays in my fridge for up to a week.

Servings and timing

• Yield: About 12 servings (~1 cup)

• Prep time: ~15 minutes

• Cook time: ~25 minutes

• Total time: ~40 minutes

Variations

• I omit the pectin and simmer longer until naturally thickened—it’s chunkier but still delicious.

• Sometimes I fold in a pinch of ginger for extra warmth.

• I’ve added a splash of orange zest for a citrus twist.

• To lighten it up, I stir in chia seeds at the end instead of pectin.

storage/reheating

I refrigerate the jam in sealed jars for up to one week, as recommended by Vermont maple experts It’s not shelf-stable, so no canning—unless I do a water-bath seal. For longer storage, I freeze it in freezer-safe jars up to 1 month.

FAQs

Can I use frozen rhubarb?

Yes! I thaw it and drain excess liquid before cooking—then proceed the same .

Do I need pectin?

No—pectin gives a more traditional jam texture, but you can skip it and cook down longer to naturally thicken.

Can I adjust cardamom flavor?

Absolutely—I start conservatively (¼ tsp) and taste, then add more for a bolder, warm spice note

How long does it keep?

When refrigerated, it lasts up to one week. Frozen, it keeps about a month

How do I use it?

I spread it over toast, spoon it into yogurt, swirl it into oatmeal, or serve alongside soft cheese on a charcuterie board—it’s versatile and delicious.

Conclusion

I adore this Maple Rhubarb Jam with Cardamom for its balanced flavors and elegant simplicity. It’s a quick, no-fuss way to celebrate spring rhubarb—and I always feel proud sharing its bright taste and warm aroma. Whether on morning toast or drizzled over ice cream, it brings a special touch to any bite.