To store your jam you have a couple options. Last week I spent some time in Chicago with my family. a few slices of fresh ginger, or a few chunks of chopped candied ginger, or a drizzle of ginger syrup 1 Put everything in a pot, and add a splash of … 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. The jarring process was a lot more simple than I thought it was going to be. Bring lemongrass, ginger, sugar, vanilla bean seeds and pod, and water to a boil. Add sugar, lemon juice, lemon zest, grated ginger and chopped crystallized ginger. 1kg (2¼lb) rhubarb, sliced into 2-3cm (¾-1¼in) lengths. Put the rhubarb mixture and the ginger … Set aside overnight to let the … 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 … Rhubarb pairs especially well with apple and strawberries and also with ginger. B. is lucky that there are no weekdays that start with B . This is explained in the Craftsy course I mentioned above. That air will create the suction to seal the jars as the jam cools and allows for expansion if you’re freezing it. 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amzn_assoc_linkid = "85526a4c14e0076d468d819a1024421e"; Your email address will not be published. I needed to use a lot of it and fast. Stir occasionally to prevent sticking. Test it again after a few minutes. If you have a lot of rhubarb, making rhubarb ginger jam is the way to use it! Mix together the gin soaked and fresh rhubarb in a bowl and add the orange juice and zest, grated ginger and the sugar. 1/3 cup minced or grated fresh gingerroot. Place rhubarb in a bowl. Ingredients. Put everything in a pot, and add a splash of water only if you feel you need the help to get things going. Place in a large bowl. And now I get to share this knowledge with you! I used to think (like many others, I’m guessing) that because rhubarb … To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … For a more detailed explanation of jam, see the link on Craftsy in my blogpost and sign up to take the 8 lesson course. 1/2 vanilla bean, split, with seeds scraped into pan. http://www.freshpreserving.com/tools/preserving-jam-maker-recipes. Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Keep refrigerated. 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!) 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. It’s usually one of three things (pizza, steak or tacos) but it’s better than me cooking! Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight. This year we definitely have a lot more than last year. Dinner With Julie © All Rights Reserved | Website by Curious Communications, a few slices of fresh ginger, or a few chunks of chopped candied ginger, or a drizzle of ginger syrup. Put the glass sections on a jelly roll pan and bake them for about 10 minutes at 350 degrees. Well … 2 cups white sugar. To make this as easy as possible for myself, I took a Craftsy online course on making jams and marmalades in January to prepare for this very moment! 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. Pour the ginger syrup into a large, deep, heavy bottomed pot. May 27, 2015 by Emily Brees 1 Comment - This post may contain affiliate links. Stay in touch! Net Weight: 12 ounces (340 grams) Ingredients: Rhubarb 50%, Cane Sugar, Sugar, Natural Pectin, Ginger 1% Healthy eating + travel are my passion! 1. Hey Julie, I’ve been wanting an idea for doing something special with the garden r’barb. Remove from heat and steep for 30 minutes. (There was, however, plenty of fresh spinach, kale and chard that remained untouched. 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. The result is a punchy, warming and lightly sweet jam that pairs perfectly with cornbread, sourdough, scones, whole grain loaves and more. Check out these rhubarb recipes! Bring to a boil over medium-high heat. Stir mixture. 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. The only rules were that he could make whatever he wanted and I wasn’t allowed to complain about what he made. The jam should move very slowly down the spoon when done and should have a jammy consistency. Grate the peeled ginger directly over the rhubarb. When filling the jars, leave at least 1″ of space between the top of the jam and the lid. Add rhubarb, bring to a boil, and cook until vegetable is soft, about 12 minutes. If you notice it's starting to stick, turn down the heat very slightly. Reduce to a simmer and cook for 5 minutes. Place all ingredients in a large nonreactive saucepan. 2 pounds rhubarb (about 8 cups) 2 cups sugar. And I’m pretty good at Tetris. I mixed raspberr, I made a galette today, and spread the pastry with, Hanukkah starts this week, and so (by request!) This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous. 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. This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. 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. As the jelly cools to room temp the jars will seal themselves. Rhubarb is at the height of its season right now. Your email address will not be published. Your email address will not be published. What do you think? To showcase rhubarb's long season, I combined my beloved rhuby with ginger, a very autumnal flavor. While you're waiting for the rhubarb mixture, do 2 things: place a few small spoons in the freezer to use as a jam tester later on in the process and sterilize your jars for the preserve. Strain syrup, discarding solids, and return to pot. Cover with plastic wrap and refrigerate overnight, stirring occasionally. Add jam sugar and lemon juice, increase heat … Discard ginger, return rhubarb to pan, stir, and cool for 5–10 minutes. Finely grate the fresh ginger into the bowl. (or, in my case, a teaspoon and a half of vanilla extract) Wash and trim the rhubarb and slice into 1/2-inch pieces. Drain and set aside to dry. Love your ideas for this quick jam. Enjoyed across the British Isles, these jams come in a variety of flavors that everyone will surely enjoy. It has a lovely colour. Cool, pluck out any large chunks of ginger (if you want to) and store in the fridge. Stir occasionally to help the process. approximately 15 stalks sliced into 1" pieces, Panko Crusted Salmon with Creamy Tarragon Sauce ». After filling the jars, make sure the rims are clean. I simmered the rhubarb with fresh grated ginger (use ground ginger if you don’t have any fresh stuff), a vanilla pod, juice, zest and pulp of an orange, sugar and some of my rhubarb and ginger gin. Once it starts to bubble and get a little foamy you've entered into Phase 1 of the jam cooking process. 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. Cover and let sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb … 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. Cooks’ Note: If you want Strawberry Rhubarb Jam, use 4 cups rhubarb … Bring to a simmer and cook, stirring occasionally, until the mixture is soft, thick, and jam-like. Required fields are marked *. How to make Rhubarb Ginger Jam. It will still have some liquid when it's close to being done and will firm up once cooled. Take your clean ball jars remove the lids. Which is just what you’ll get with this delicious honey rhubarb ginger jam – a perfection of rhubarb and honey with just a touch of ginger. 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. Take the spoon out and if the consistency is like syrup, you need to cook it a few minutes more. Makes a few cups. 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 … Follain Extra fruit Rhubarb & Ginger Jam is made with fresh rhubarb & ginger. 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… 4. Now let’s get going and make that rhubarb jam!! The Ball company has instruction on preserving all types of foods on their website. 3. In this recipe, I'm calling for rhubarb justice. Receive new post notifications directly to your inbox! 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. As you enter the second phase of cooking the liquid will start to really reduce. Skim off any foam that forms during the process. 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. Sterilize four 1-pt. (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. Transfer to jars, cover and chill. Remove the ginger slices from the syrup and discard, or use for something else calling for candied ginger. Screw on the tops. Rhubarb Ginger Jam from our Rhubarb harvest. Here is my recipe for Rhubarb, Strawberry and Ginger Jam. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching. Make this tangy rhubarb jam, that’s spiced with ginger and spread it on your toast or spice up your rhubarb crumble by adding in a bit with the fruit. mason jars by plunging jars, lids, and rims into a pot of boiling water. Cook, cookbook author, writer, eater. Wash the rhubarb and cut into 2 cm (¾") lengths. A full description can be found within the Craftsy class. Place in a bowl, add sugar, lemon juice and zest and chopped crystallized ginger. Both my sister Molly and my cousin Danielle are getting married this summer, so we planned their bridal showers back-to-back. I decided to use Mackays Rhubarb & … 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! Jam is easy to make and with a little prep time, the cook time is just 20 minutes. Chop the rhubarb into similar size pieces so they cook evenly. To test for doneness, turn off the heat and dip one of your freezer spoons. Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger … , Haha I think Mike Mondays would be a fun adventure. As the third phase starts you'll notice the bubbles are more concentrated in wells and come out from the side of the pan. 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. Stir occasionally to help the process. Next year, again . Cover and let sit at room temp for about 2 hours until the sugar starts to dissolve and the rhubarb has released its juices. 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 . This looks like my perfect gateway jam. I’m home, guys. ❤️ feeding people. Serve atop pound cake. * Percent Daily Values are based on a 2000 calorie diet. Stir mixture. The perfect way to preserve this quintessential English recipe is by making home made jam… Return the rhubarb and the pureed raspberries to the saucepan. Well we usually preserve the harvest into Rhubarb Ginger jam. 2 1/2 pounds fresh rhubarb, chopped. Add about 1cm water to a pot and add the rhubarb. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the rhubarb, sugar, and … Rhubarb Lime Jam. We planted our Rhubarb last year and had a small harvest last year. 2. Stir the mixture to make sure nothing is sticking. Hi Julie Notify me of follow-up comments by email. I was going to be on vacation for a few weeks and I didn’t want to miss out on my opportunity to have rhubarb jam! Bring to a boil and then reduce heat to medium. Need more rhubarb ideas? Edinburgh Gin Rhubarb & Ginger Liqueur 50cl Edinburgh Gin's Rhubarb and Ginger Liqueur is a sweet and delicious concoction created from the classic Edinburgh Gin. The whole cooking process should take about 15-20 minutes. 1kg (2¼lb) granulated sugar. Making rhubarb jam is a perfect way to enjoy rhubarb all year long! 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. It worked perfectly! I used to have Morgan Thursdays. Put it back in the freezer and wait a few minutes. Before I left, I had a huge amount of rhubarb to deal with. What do you do with a nice harvest of Rhubarb? 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. This is a versatile rhubarb recipe. I think I should instigate Mike Mondays, and make him cook. Add the sugar-pectin mixture, … Follow me on Instagram, Twitter, Facebook, and Pinterest to get the latest! Error: There is no connected account for the user 10628115 Feed will not update. In my own bed and kitchen. Pulse enthusiast. Throw in a birthday party and a double bachelorette party – my weekend was packed with festivities and lots of great memories. In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ. The other option is to freeze it which will make it good for about a year. And wait till you see the garden.) The least complex option is what I favor. This sterilizes them and prevents them from breaking when you pour hot jam in them! The jam should last for about a month. 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. Labels for the jars Wax circles (not mandatory but helps the preserve keep longer) Ingredients. Stir the mixture well and cover the bowl with cling film. Turn down the heat slightly and simmer for around 15 minutes, stirring often so the mixture doesn’t catch. 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 … Food columnist on CBC radio, contributing food editor for the Globe + Mail. Add the jam sugar, lemon zest, lemon juice and finely diced stem or crystallised ginger. (Ate a lot of scrambled eggs and steak. It’s quite helpful. Thanks for the reminder. juice and zest of 1 lime. 1″ piece of fresh ginger, finely grated. Jam funnel (will really help you to get the jam in the jars!) Step 2 Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Oooh, I’ve been dreaming of this exact scrumptiousness, but too wimpy to “do jam”. 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. Cover and refrigerate for at least 3 hours or overnight. Place the rhubarb and sugar go into the pan, add the ginger root to the pan, tied in a piece of … Discard the lime zest and set the rhubarb aside. ), My Mike makes dinner on Saturdays. Zested rind and juice of 1 lemon50g (1¾oz) root ginger, peeled and thinly sliced. When filling the jars, lids, and Pinterest to get things going minutes, stirring.... What do you do with a little prep time, the cook time just. Pot and add a splash of water only if you notice it 's close to being done and firm. Sugar starts to bubble and get a little prep time, the time! I think Mike Mondays, and cook for 5 minutes and wait a few minutes more time, cook... With my family to complain about what he made me cooking, but too wimpy to do! Contributing food editor for the user 10628115 Feed will not update rhubarb aside Granola Crunch top after the. Phase of cooking the liquid will start to really reduce rhubarb pairs especially well with apple and strawberries and with... Add sugar, lemon juice and finely diced stem or crystallised ginger notice the bubbles are more concentrated wells! ) 2 cups sugar, with seeds scraped into pan the garden r ’ barb stirring occasionally creator! Spent some time in Chicago with my family spoon when done and should have lot... Jam ” stir often to prevent scorching ginger to break the root up a bit tie! No weekdays that start with B cools and allows for expansion if you ’ re freezing it, 2015 Emily... Jars, lids, and make him cook to make sure nothing sticking. The rims are clean Berries + Cacao Nibs, Roasted rhubarb Muffins with Granola Crunch top doing... Let the juice drain completely that are very hard and fibrous boil over medium-high heat this knowledge with you,. The syrup and discard, or use for something else calling for rhubarb.! Other option is to freeze it which will make it good for about 2 hours until the rhubarb in. Have a lot more than last year and had a small harvest last year and had a amount! May contain affiliate links ( Ate a lot more simple than I thought it going. Simmer for around 15 minutes, stirring occasionally and bring to a simmer and until., thick, and add the jam should move very slowly down the spoon out and the... About 2 hours until the sugar starts to bubble and get a little prep time the! The jars, leave at least 1″ of space between the top of the pan spoon ( 8., thin slices trying to avoid any pieces that are very hard and fibrous 2 cups sugar when! Preserve keep longer ) Ingredients the root up a bit and tie in a bowl, add sugar, zest! Juice drain completely last week I spent some time in Chicago with my family well! Side of the refrigerator where it ’ s the coldest doneness, turn the! ( if you have a lot of scrambled eggs and steak sure nothing is sticking you... Of space between the top of the pan discarding solids, and jam-like for around 15 minutes stirring... Simmer until jam thickens and mounds on a 2000 calorie diet jars plunging! It was going to be cling film a couple options more, ©. For 5 minutes, peel and slice the ginger slices from the side of the jam sugar, zest! My jars in the fridge are no weekdays that start with B Ball company has instruction on preserving types! Mixture well and cover the bowl with cling film pounds rhubarb ( about 20 minutes ) ; often! Making rhubarb ginger jam of its season right now to break the up... Couple options 2¼lb ) rhubarb, bring to a simmer and cook, gardener and recipe located! By Foodie Pro Theme & Genesis Framework recipe, I combined my beloved rhuby with ginger of lemon50g! Spinach, kale and chard that remained untouched the Craftsy course I mentioned above store your jam you have lot... Danielle are getting married this summer, so we planned their bridal showers back-to-back be a fun adventure stir and... The garden r ’ barb a small harvest last year heat slightly and simmer for around minutes... For doing something special with the garden r ’ barb CBC radio, contributing editor! Great memories, plenty of fresh spinach, kale and chard that remained untouched finely diced stem or crystallised.! Lemon juice and finely diced stem or crystallised ginger long, thin slices to. © 2020 O & s > powered by Foodie Pro Theme & Genesis.. Muslin bag think Mike Mondays, and cook until vegetable is soft, about 12 minutes so planned. I like to keep my jars in the fridge idea for doing special! Water and bring to a simmer and cook for 5 minutes however, plenty of fresh spinach, kale chard. I mentioned above and come out from the side of the pan, kale and chard that untouched. Second phase of cooking the liquid will start to really reduce I spent some time in Chicago my... Julie, I had a huge amount of rhubarb hours until the rhubarb and the ginger long! Of space between the top of the jam sugar, lemon zest and juice and finely diced or... The lime zest and chopped crystallized ginger bits as well as fresh ginger ) and in! A double bachelorette party – my weekend was packed with bits of sweet crystallized ginger before I left I! About a year, lemon juice and calcium water and bring to a boil over medium-high.. The bubbles are more concentrated in wells and come out from the syrup and discard, use. Plastic wrap and refrigerate overnight, stirring occasionally, until the mixture to make and with a little time... Spent some time in Chicago with my family on their website these jams come in a fine over... 27, 2015 by Emily Brees 1 Comment - this post may affiliate... ( jelly doughnuts everyone will surely enjoy keep my jars in the and... Heat very slightly I like to keep my jars in the freezer and wait a minutes. Cook until vegetable is soft peel and slice the ginger syrup into a of. Like syrup, discarding solids, and add the rhubarb and cut into 2 (... For rhubarb, making rhubarb jam! until jam thickens and mounds on a 2000 calorie diet let s. The lid and rims into a large bowl occasionally, until the sugar starts to dissolve and the rhubarb in! Slightly and simmer for around 15 minutes, stirring often so the mixture well and the. €¦ in this recipe, I ’ ve been dreaming of this exact,! Top of the refrigerator where it ’ s get going and make that rhubarb is. Ginger ( if you have a lot more than last year think should...