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Maple Rhubarb Jam

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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.

Ingredients

Scale

  • 4 cups chopped fresh rhubarb

  • 1/2 cup pure maple syrup

  • 1/4 cup water

  • 1 tbsp lemon juice

  • 1/2 tsp vanilla extract (optional)

  • Pinch of salt

Instructions

  1. Prepare the Rhubarb:
    Wash and chop rhubarb into small pieces.

  2. Cook the Jam:
    In a medium saucepan, combine rhubarb, maple syrup, water, and lemon juice. Bring to a boil over medium heat.

  3. Simmer:
    Reduce heat and simmer uncovered for 20–25 minutes, stirring often, until the rhubarb breaks down and the mixture thickens.

  4. Finish:
    Stir in vanilla extract (if using) and a pinch of salt. Simmer 2 more minutes.

  5. 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

  • Taste and adjust sweetness—add more maple syrup if you like it sweeter.

  • For a smoother texture, blend the jam after cooking.

  • Make it a freezer jam by storing in freezer-safe containers.

  • Add strawberries or ginger for a flavor twist.

Find it online: https://ukfinda.com/maple-rhubarb-jam/