Maple Rhubarb Jam is a sweet and tangy spread that captures the vibrant flavor of fresh rhubarb, perfectly balanced with the rich, earthy sweetness of pure maple syrup. It’s a delightful twist on traditional jam, offering a more natural sweetness and a deep, complex flavor that pairs beautifully with toast, yogurt, cheese boards, and more.
Why You’ll Love This Recipe
This jam is not only incredibly delicious but also simple to make with just a few ingredients. It’s naturally sweetened with maple syrup—no refined sugar needed—which makes it a great choice for those looking for a healthier homemade preserve. Its tart-sweet profile and gorgeous color make it a standout addition to your pantry or a thoughtful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh rhubarb, chopped
- Pure maple syrup
- Lemon juice
- Lemon zest
- Vanilla extract (optional)
- Apple or apple juice (optional, for added natural pectin)
Directions
- Prepare the rhubarb: Wash and chop rhubarb into small pieces.
- Combine ingredients: In a saucepan, add rhubarb, maple syrup, lemon juice, and lemon zest. Stir to combine.
- Cook the mixture: Bring to a simmer over medium heat. Cook for 20–30 minutes, stirring frequently, until the rhubarb breaks down and the jam thickens.
- Optional additions: If using, add a grated apple or a splash of apple juice during cooking for extra natural pectin.
- Finish the jam: Remove from heat and stir in vanilla extract, if using. Let cool slightly.
- Jar it up: Transfer to clean, sterilized jars. Let cool completely before sealing and refrigerating or processing for canning.
Servings and timing
This recipe yields approximately 2 to 3 half-pint jars (around 2 to 3 cups).
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Strawberry twist: Add strawberries for a rhubarb-strawberry-maple version.
- Ginger flavor: Add grated fresh ginger during cooking for a spicy kick.
- Cinnamon notes: Add a cinnamon stick while simmering for a warm, cozy depth.
- Low-sugar option: Use less maple syrup for a more tart jam.
- Smooth version: Blend the jam after cooking for a smoother, more uniform texture.
Storage/reheating
Store Maple Rhubarb Jam in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, process jars in a water bath canner for 10 minutes (adjusting for altitude). Once opened, keep refrigerated and use within 2–3 weeks. This jam is not meant to be reheated, but it can be gently warmed to make it easier to spread if desired.
FAQs
Can I use frozen rhubarb?
Yes, frozen rhubarb works well—just thaw and drain excess liquid before cooking.
Does this jam need pectin?
No, rhubarb has natural pectin, and the lemon juice helps it set. You can add apple for extra thickening if desired.
Is maple syrup sweet enough to preserve the jam?
Yes, maple syrup is a natural preservative when used in the right ratio and stored properly.
How do I know when the jam is ready?
The jam should coat the back of a spoon and wrinkle when a drop is placed on a chilled plate and pushed with your finger.
Can I double this recipe?
Yes, but cook in a wide pan to ensure even thickening. Larger batches may take slightly longer to cook down.
Can I make this jam sugar-free?
Maple syrup is already a natural sweetener, but you can reduce the amount for a more tart version. Avoid eliminating it entirely as it affects texture and preservation.
What’s the best way to sterilize jars?
Boil them in water for 10 minutes or run them through a hot dishwasher cycle before filling.
Can I use honey instead of maple syrup?
Yes, though it will change the flavor. Honey adds a floral note while maple syrup brings a richer, earthy sweetness.
Will this jam thicken more as it cools?
Yes, it will firm up as it cools, so don’t overcook it.
Can I can this jam for shelf storage?
Yes, process in a water bath canner for 10 minutes, ensuring jars are properly sealed.
Conclusion
Maple Rhubarb Jam is a refreshing and flavorful way to enjoy rhubarb’s unique tartness, balanced beautifully by the natural sweetness of maple syrup. It’s quick to prepare, customizable to your taste, and makes a versatile addition to your kitchen. Whether you spread it on toast or gift it in jars, this jam is sure to impress with its bold flavor and homemade charm.
PrintMaple Rhubarb Jam
This Maple Rhubarb Jam is sweet, tangy, and full of fresh flavor. Made with just a handful of ingredients, it’s a delicious way to preserve spring rhubarb. The natural maple syrup adds a rich depth without refined sugar, making it perfect for spreading on toast, stirring into yogurt, or gifting to friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 1 1/2 cups 1x
- Category: Condiment, Jam & Jelly
- Method: Stovetop
- Cuisine: American
Ingredients
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4 cups chopped fresh rhubarb
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1/2 cup pure maple syrup
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1/4 cup water
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1 tbsp lemon juice
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1/2 tsp vanilla extract (optional)
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Pinch of salt
Instructions
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Prepare the Rhubarb:
Wash and chop rhubarb into small pieces. -
Cook the Jam:
In a medium saucepan, combine rhubarb, maple syrup, water, and lemon juice. Bring to a boil over medium heat. -
Simmer:
Reduce heat and simmer uncovered for 20–25 minutes, stirring often, until the rhubarb breaks down and the mixture thickens. -
Finish:
Stir in vanilla extract (if using) and a pinch of salt. Simmer 2 more minutes. -
Cool and Store:
Remove from heat and let cool slightly. Transfer to clean glass jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Notes
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Taste and adjust sweetness—add more maple syrup if you like it sweeter.
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For a smoother texture, blend the jam after cooking.
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Make it a freezer jam by storing in freezer-safe containers.
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Add strawberries or ginger for a flavor twist.