Rhubarb-Ginger Jam

Rhubarb+ginger+jam+close+up

I’m home, guys. In my own bed and kitchen. I have lots to tell, but I’ve taken to working on other stories in bed, and so wind up feeling like I’ve written a post here when I’ve actually been completely slacking in that regard. From now on I’ll relegate work to my desk (or couch/front step/coffee shop) and be more selective about who I bring to bed.

In my three-day absence I learned of some fast food trips (those five year olds are talkers) and that W’s new favourite dinner is something called egg hot dog, in which two poached eggs are served up drippily on a leftover hot dog bun from the Big Birthday Party, presumably because there’s no other bread in the house. (There was, however, plenty of fresh spinach, kale and chard that remained untouched. And wait till you see the garden.) I think I should instigate Mike Mondays, and make him cook. What do you think?

Some rummaging around this morning produced a couple scones from the freezer and upon doing inventory of the fridge (I’ve only been home about a day and a half since we cleaned out the fridge and left for Tofino) I came upon a jar of this rhubarb-ginger jam I made when it did not seem possible that the counterload of rhubarb would in any way squeeze into the freezer. And I’m pretty good at Tetris.

I won’t even pretend to write out an elaborate recipe for this – all I did was chop and cook it down, with a thumb-sized piece of ginger lazily sliced in and then plucked out afterward – you could grate it instead, and cook it down with the rhubarb.

Rhubarb-Ginger Jam

  

August 12, 2010

Ingredients

5 cups chopped rhubarb

2 cups sugar

a few slices of fresh ginger, or a few chunks of chopped candied ginger, or a drizzle of ginger syrup

Directions

1Put everything in a pot, and add a splash of water only if you feel you need the help to get things going. Bring to a simmer and cook, stirring occasionally, until the mixture is soft, thick, and jam-like. Cool, pluck out any large chunks of ginger (if you want to) and store in the fridge. Makes a few cups.

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9 comments on “Rhubarb-Ginger Jam

  1. Katharine
    August 12, 2010 at 6:39 am

    Hi Julie
    I “discovered” this great combination last time I made rhubarb pie, and wondered if the addition of fresh grated ginger contributed to the beautiful magenta colour! Love your ideas for this quick jam.

  2. thepinkpeppercorn
    August 12, 2010 at 8:00 am

    Sounds tangy and lovely all in one!

  3. erinmarcotte
    August 12, 2010 at 8:50 am

    I made a bunch of jam last weekend (red onion,from my great g-pa’s recipe, and some apple butter)I was going to see if you had any super sweet ideas for jam, the bug has bit me and I feel like I need to start hoarding for winter…!keep up the good work 🙂

  4. Vivian
    August 12, 2010 at 8:51 am

    Hey Julie, I’ve been wanting an idea for doing something special with the garden r’barb. Thanks for the reminder. It has a lovely colour.

  5. Cheryl Arkison
    August 12, 2010 at 10:16 am

    I used to have Morgan Thursdays. The only rules were that he could make whatever he wanted and I wasn’t allowed to complain about what he made. (Ate a lot of scrambled eggs and steak.)

  6. LisaMer
    August 12, 2010 at 11:28 am

    My Mike makes dinner on Saturdays. It’s usually one of three things (pizza, steak or tacos) but it’s better than me cooking! 😉

  7. Vincci
    August 12, 2010 at 4:29 pm

    Haha I think Mike Mondays would be a fun adventure. B. is lucky that there are no weekdays that start with B 😛

  8. molly
    August 13, 2010 at 7:55 pm

    Oooh, I’ve been dreaming of this exact scrumptiousness, but too wimpy to “do jam”. This looks like my perfect gateway jam.

  9. Pille @ Nami-Nami
    August 17, 2010 at 11:28 pm

    I’ve made rhubarb and ginger jam for years (and blogged about it here: http://nami-nami.blogspot.com/2007/05/moominmammas-rhubarb-jam-with-ginger.html ) and can confirm that it’s a wonderful combination.
    Unfortunately rhubarb season is long gone here in Estonia – they don’t recommend eating rhubarb after midsummer, due to high acid levels in the stalks in older rhubarb.
    Next year, again 🙂

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