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. 1. Hey Julie, I’ve been wanting an idea for doing something special with the garden r’barb. Cover and let sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb … To test for doneness, turn off the heat and dip one of your freezer spoons. Rhubarb Ginger Jam from our Rhubarb harvest. I just purchase these small ball jars with lids and followed a quick method to sterilize them by placing them in the oven for 10 minutes. As you enter the second phase of cooking the liquid will start to really reduce. Pour the ginger syrup into a large, deep, heavy bottomed pot. Set aside overnight to let the … This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. I decided to use Mackays Rhubarb & … If you have a lot of rhubarb, making rhubarb ginger jam is the way to use it! Stir the mixture well and cover the bowl with cling film. (Ate a lot of scrambled eggs and steak. Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. After filling the jars, make sure the rims are clean. Discard the lime zest and set the rhubarb aside. This is explained in the Craftsy course I mentioned above. Pulse enthusiast. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching. It will still have some liquid when it's close to being done and will firm up once cooled. That air will create the suction to seal the jars as the jam cools and allows for expansion if you’re freezing it. Turn down the heat slightly and simmer for around 15 minutes, stirring often so the mixture doesn’t catch. Labels for the jars Wax circles (not mandatory but helps the preserve keep longer) Ingredients. And I’m pretty good at Tetris. Transfer to jars, cover and chill. Place rhubarb in a bowl. 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. It’s usually one of three things (pizza, steak or tacos) but it’s better than me cooking! Thanks for the reminder. Well … Cover and let it sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb has released its juices. 2 cups white sugar. 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! Serve atop pound cake. juice and zest of 1 lime. Remove the ginger slices from the syrup and discard, or use for something else calling for candied ginger. (or, in my case, a teaspoon and a half of vanilla extract) Wash and trim the rhubarb and slice into 1/2-inch pieces. Jam funnel (will really help you to get the jam in the jars!) Cover and refrigerate for at least 3 hours or overnight. 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 . To store your jam you have a couple options. Bring to a boil over medium-high heat. A secret Santa brought me a new Christmas outfit.. Made sufganiyot (jelly doughnuts! I like to keep my jars in the back of the refrigerator where it’s the coldest. If you notice it's starting to stick, turn down the heat very slightly. Place in a large bowl. And wait till you see the garden.) Wash the rhubarb and cut into 2 cm (¾") lengths. The only rules were that he could make whatever he wanted and I wasn’t allowed to complain about what he made. Skim off any foam that forms during the process. Put everything in a pot, and add a splash of water only if you feel you need the help to get things going. Stir occasionally to help the process. I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ. How to make Rhubarb Ginger Jam. Notify me of follow-up comments by email. 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. Rhubarb pairs especially well with apple and strawberries and also with ginger. To showcase rhubarb's long season, I combined my beloved rhuby with ginger, a very autumnal flavor. Add sugar, lemon juice, lemon zest, grated ginger and chopped crystallized ginger. Drain and set aside to dry. Bring to a boil and then reduce heat to medium. Return the rhubarb and the pureed raspberries to the saucepan. 1kg (2¼lb) rhubarb, sliced into 2-3cm (¾-1¼in) lengths. This looks like my perfect gateway jam. Cover with plastic wrap and refrigerate overnight, stirring occasionally. 2 pounds rhubarb (about 8 cups) 2 cups sugar. Your email address will not be published. The least complex option is what I favor. Bring lemongrass, ginger, sugar, vanilla bean seeds and pod, and water to a boil. Take your clean ball jars remove the lids. ❤️ feeding people. Ingredients. A full description can be found within the Craftsy class. And now I get to share this knowledge with you! This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. (Recipe li, Who’s planning to do a reverse advent calendar t, This error message is only visible to WordPress admins, Curried Potatoes with Crushed Tomatoes and Peas, And now for something completely different, http://nami-nami.blogspot.com/2007/05/moominmammas-rhubarb-jam-with-ginger.html. This sterilizes them and prevents them from breaking when you pour hot jam in them! 2. The rhubarb and ginger jam recipe in the WI book is for a much larger amount than I’d make; I prefer to have just a few jars of lots of different preserves and so my recipe makes approximately 3 medium jars of jam… The other option is to freeze it which will make it good for about a year. Once it starts to bubble and get a little foamy you've entered into Phase 1 of the jam cooking process. Fresh rhubarb, perhaps four cups, only 1/2 cup of sugar, plus half a cup of ginger ale (to make up for any liquids that might accompany frozen rhubarb), a mixture of … Cool, pluck out any large chunks of ginger (if you want to) and store in the fridge. Cook, cookbook author, writer, eater. Place in a bowl, add sugar, lemon juice and zest and chopped crystallized ginger. Next year, again . I’m home, guys. 1/2 vanilla bean, split, with seeds scraped into pan. This is a versatile rhubarb recipe. ), My Mike makes dinner on Saturdays. Bring to the boil, then reduce heat and simmer until the rhubarb is soft. Toss to combine the rhubarb, sugar, lime zest and juice, and ginger in a large bowl. Before I left, I had a huge amount of rhubarb to deal with. Stir occasionally to prevent sticking. Add jam sugar and lemon juice, increase heat … Check out these rhubarb recipes! 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. May 27, 2015 by Emily Brees 1 Comment - This post may contain affiliate links. Zested rind and juice of 1 lemon50g (1¾oz) root ginger, peeled and thinly sliced. The jarring process was a lot more simple than I thought it was going to be. Test it again after a few minutes. Making rhubarb jam is a perfect way to enjoy rhubarb all year long! Stir mixture. Screw on the tops. As the jelly cools to room temp the jars will seal themselves. Stay in touch! Follain Extra fruit Rhubarb & Ginger Jam is made with fresh rhubarb & ginger. 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. Stir occasionally to help the process. Stir mixture. Cover and let sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb has released its juices. The jam should last for about a month. Oooh, I’ve been dreaming of this exact scrumptiousness, but too wimpy to “do jam”. When filling the jars, leave at least 1″ of space between the top of the jam and the lid. Sterilize four 1-pt. 4. Last week I spent some time in Chicago with my family. If you have time, you could let this mixture sit in the fridge for a few days which helps breakdown the fruit, but this works just as well. Stir the mixture to make sure nothing is sticking. Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Put it back in the freezer and wait a few minutes. Net Weight: 12 ounces (340 grams) Ingredients: Rhubarb 50%, Cane Sugar, Sugar, Natural Pectin, Ginger 1% To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer … Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. I mixed raspberr, I made a galette today, and spread the pastry with, Hanukkah starts this week, and so (by request!) 3. In this recipe, I'm calling for rhubarb justice. The Ball company has instruction on preserving all types of foods on their website. For a more detailed explanation of jam, see the link on Craftsy in my blogpost and sign up to take the 8 lesson course. This gorgeously spiced Rhubarb and Ginger Jam Cake is based on a Rombauer Cake, which is a German cake made typically with blackberry or raspberry jam. As the third phase starts you'll notice the bubbles are more concentrated in wells and come out from the side of the pan. Add about 1cm water to a pot and add the rhubarb. One tbsp ginger syrup (optional) OR 75g stem ginger and one tbsp of the syrup from the jar Bring all of the ingredients, except the crystallised ginger and syrup, to a boil. Add the jam sugar, lemon zest, lemon juice and finely diced stem or crystallised ginger. In my own bed and kitchen. Calories per serving of Rhubarb Ginger Jam: 23 calories of Granulated Sugar, (0.03 cup) 2 calories of Rhubarb, (0.08 cup, diced) 1 calories of Strawberries, fresh, (0.03 cup, halves) 0 calories of Ginger … First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous. What do you do with a nice harvest of Rhubarb? Jam is easy to make and with a little prep time, the cook time is just 20 minutes. Step 2 Bash the fresh ginger to break the root up a bit and tie in a muslin bag. I needed to use a lot of it and fast. http://www.freshpreserving.com/tools/preserving-jam-maker-recipes. 1″ piece of fresh ginger, finely grated. Sterilise 3 or 4 clean jam jars by placing in an oven at 130°C (250°C, gas ½, fan 120°C) for 10 minutes. Discard ginger, return rhubarb to pan, stir, and cool for 5–10 minutes. Superfood Oatmeal Bowl with Goji Berries + Cacao Nibs, Roasted Rhubarb Muffins with Granola Crunch Top. Learn More, Copyright © 2020 O&S > powered by Foodie Pro Theme & Genesis Framework. I think I should instigate Mike Mondays, and make him cook. Follow me on Instagram, Twitter, Facebook, and Pinterest to get the latest! Put the rhubarb mixture and the ginger … Once your rhubarb is ready, scoop the sugar, juice and fruit into a large pot with high sides (or a jam pan if you have one!) Remove from heat and steep for 30 minutes. I, I made these simple swirled cocoa meringues for a, It’s extra important to support the small indepe, These are a few of my favourite things. Finely grate the fresh ginger into the bowl. (There was, however, plenty of fresh spinach, kale and chard that remained untouched. Love your ideas for this quick jam. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "oatses-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Jammin "; amzn_assoc_asins = "B00B80TK2K,B01J2LVKYW,B00F739OFC,B00DHNTBCU"; amzn_assoc_linkid = "85526a4c14e0076d468d819a1024421e"; Your email address will not be published. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight. Take the spoon out and if the consistency is like syrup, you need to cook it a few minutes more. 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