Ingredients:
4 cups (about 500g) Fresh rhubarb, chopped — Trim leaves, they're toxic
1 ¼ cups Pure maple syrup — Grade A Dark Robust preferred
1 ½ tsp Fresh ginger, grated — More for extra heat
¼ tsp Ground cinnamon — Pinch only, don't overpower
2 tbsp Lemon juice, fresh — Adds pectin and balances sweetness
½ tsp Vanilla extract (optional) — Rounds the flavor
Equipment Checklist:
Heavy-bottomed saucepan (3-quart minimum)
Wooden spoon or silicone spatula
lifter or tongs
Three 8 oz (half-pint) mason jars with new lids
Wide-mouth funnel (optional but helpful)
Candy thermometer or cold-plate test setup
Large stockpot for water-bath canning (if shelf-stable storage is goal)
