Ingredients
2 cups rhubarb, chopped (fresh or frozen)
½ cup pure maple syrup
2 tablespoons freshly squeezed lemon juice
1 tablespoon pectin powder
1 pinch table salt
½ teaspoon ground cardamom, ground (divided)
Instructions
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Combine Ingredients: In a medium-sized pot, place the chopped rhubarb, maple syrup, lemon juice, pectin powder, and salt. Stir well to combine.
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Bring to a Boil: Set the pot over high heat and bring the mixture to a boil. Once boiling, continue cooking for 2 minutes, stirring occasionally.
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Simmer: Reduce heat to medium-low and simmer for 10-15 minutes. Stir regularly to avoid sticking. The jam is ready when it thickens and leaves a clear trail when a spoon is drawn through it.
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Add Cardamom: Remove the jam from the heat and stir in the ground cardamom.
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Cool and Store: Let the jam cool slightly before transferring it to a clean glass jar. Allow it to cool completely before sealing and refrigerating. Enjoy!
Notes
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This jam is perfect for spreading on toast, scones, pancakes, or even as a topping for yogurt or oatmeal. It also makes a wonderful gift when placed in a decorative jar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 tablespoon
- Calories: 71 kcal
- Sugar: 13g
- Sodium: 12mg
- Fat: 0.1g
- Saturated Fat: 0.02g
- Unsaturated Fat: 0.05g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg