rhubarb ginger jam
There’s only so much rhubarb crisp and pies a girl can eat. And to be honest, I’m somewhat tired of the whole rhubarb-strawberry combo.
Yet, the rhubarb (as of a few weeks ago) just looked so good at the markets, I couldn’t resist the temptation to buy some. So, there I was with rhubarb in kitchen–again–trying to figure out what I could do with it that didn’t involve baking a pie or strawberries. And that’s when I came across this recipe. Perfect. After reading it, I wanted to add a spicy chili for a little kick, but chickened out at the last minute. I regret that now as I think it would have worked nicely. I did, however, add a touch of cinnamon, which I enjoyed (but couldn’t help but wonder how much more interesting it all would have been with that spicy kick).
Ironically enough, even after halving the recipe to yield just two 1-pint mason jars, I still had more jam than we could ever really eat. What to do with the second jar? I made a tart. Guess a girl can’t have enough tart/pie after all.
rhubarb ginger jam
adapted from Saveur (recipe cut in half, refer to original recipe for the full 4 jar quantities)
- 3/4 lbs. rhubarb stalks, chopped in 2″ pieces
- 1 cups sugar
- 1″ piece peeled ginger
- 1 cinnamon stick
- Sterilize two 1-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry.
- Quarter 1″ piece of ginger.
- Place in a large saucepan with sugar, ginger, cinnamon stick and 1 cup water. Simmer over medium-low heat, stirring occasionally and skimming foam as it rises, until rhubarb is soft and syrup begins to thicken, about 15 minutes. Remove rhubarb with a slotted spoon and set aside.
- Continue simmering syrup until very thick, another 7–10 minutes. Remove from heat.
- Discard ginger and cinnamon, return rhubarb to pan, stir, and cool for 5–10 minutes.
- Pour jam into jars, seal, and let stand at room temperature to set.
- Store in refrigerator for up to 1 month.