In a medium pot, combine the chopped rhubarb, maple syrup, lemon juice, pectin powder, and a pinch of table salt. Place the pot over high heat and stir well to integrate all ingredients.

Once the mixture begins to boil vigorously, continue cooking for about 2 minutes while stirring occasionally.

Reduce the heat to medium-low and let the jam simmer for 10 to 15 minutes, stirring regularly.

Once the jam has reached your desired texture, remove it from the heat and gently fold in the ground cardamom.

Allow the mixture to cool slightly before transferring it to a clean glass jar.

After the jam has cooled to room temperature, seal it tightly with the lid and store it in the refrigerator.