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Lyna Recipes

The Jam I Couldn’t Stop Eating

A small batch rhubarb jam sweetened with maple syrup and flavored with warm cardamom for a unique homemade spread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1.5 cups
Ingredients Method Notes

Ingredients
  

  • 2 cups rhubarb fresh or frozen
  • 1/2 cup pure maple syrup
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 tsp ground cardamom
  • 1 tbsp powdered pectin
  • Pinch salt

Method
 

  1. Combine rhubarb, maple syrup, and lemon juice in a saucepan over medium heat.
  2. Cook until rhubarb breaks down and mixture becomes juicy and bubbling.
  3. Stir in pectin and continue cooking while stirring constantly.
  4. Simmer until mixture thickens and coats the back of a spoon.
  5. Add cardamom and salt, stirring well to combine.
  6. Remove from heat and pour into sterilized jars while hot.
  7. Let cool completely before sealing or refrigerating.

Notes

Jam will continue to thicken as it cools. Frozen rhubarb may release extra liquid, so allow additional simmer time if needed. Store in the fridge for short-term use or preserve in sterilized jars for longer storage.