Maple Rhubarb Jam (Small-Batch)
Maple rhubarb jam made with pure maple syrup and cardamom. A small-batch spread that's not-too-sweet, warmly spiced, and bright in flavour.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Kellyneil →Chef's Notes
Use a medium pot with high sides if possible—the jam bubbles up as it cooks and can splatter.
Stir gently but regularly while the jam cooks to maintain an even texture and prevent hot spots.
The pectin helps the jam gel, but it also thickens more over time, so resist the urge to keep cooking if it seems thin after 10-15 minutes.
The cardamom goes in at the end to preserve its flavour. If added too early, it can fade during cooking.
Storage
Store the cooled jam in a clean, airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container or jar, leaving room at the top for expansion.
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Reviews from the Original Source
Tried this recipe and it turned out great and tasted wonderful, I added maximum mentioned cardamom, as in our family we like the flavour. Would definitely make again when I have an abundance of rhubarb.
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