Monday, May 25, 2015

Strawberry Rhubarb Ginger Jam

Ingredients

That's a mouthful for a jar of springtime sunshine, isn't it? And yet it is the most delicious thing ever, and the first real cooking project in the new kitchen (except for a minor corn salsa, but I don't really count that so much).

Saturday at the farmer's market I was talked into buying rhubarb. I had been wanting to experiment with rhubarb a little, and with a week of 90-degree weather forecast, I figured this might be my last chance for the season. If my week got crazy and I ran out of time and couldn't make anything, rhubarb freezes beautifully, so I bought a pound.

I should have bought more.

This tart jam gets its sweetness from crystallized ginger and overripe, nearly-gone strawberries. Fresh grated ginger brings a little heat into the mix, and it sets firm without pectin or fuss of any kind. I am a fan of small-batch canning, but this is too small a batch for how much I love this jam. Usually I share what I make, as The Teenager is not always consistently appreciative of my efforts, and it's just the two of us, but this recipe made only two half-pint jars and a little extra, which I promptly slathered on scones this morning. I plan to stalk the market for more rhubarb this weekend and freeze whatever I can forage so that I can work on variations as the summer progresses (raspberry rhubarb? Blueberry rhubarb with cardamom and clove?).

For now, here is this lovely jam.

Strawberry Rhubarb Ginger Jam

Ingredients:

2 c. sliced strawberries

1/8 c. (ish) grated fresh ginger (pro tip: freeze the entire knob of ginger and grate as needed)

1/4 c. chopped crystallized ginger

one pound rhubarb (about four 18" stalks), trimmed of leaves and chopped into 1/2" pieces

1 1/4 c. sugar

Method:

Combine all ingredients in a  heavy saucepan and simmer on medium heat until rhubarb and berries break down and thicken into jam. Stir frequently to prevent scorching. This process varies wildly from 20 to 45 minutes, depending on altitude, berries, alignment of the stars, etc.

Caution: At this stage the jam is like molten lava. Keep the simmer low and be mindful of spluttering spatters.

To test if it is done, spoon a bit onto a cold plate and cool to room temperature (use the 'fridge). The jam is ready if, when you drag a finger through it, it does not seep back together.

This will keep in the 'fridge for a couple weeks, or use a water bath canning method to process for 10 minutes and keep it fresh for up to one year.

Enjoyed on gluten free scones this morning, but delicious on conveyance of any kind, to be sure.

Jam

1 comment:

  1. […] Cooked and canned strawberry rhubarb ginger jam […]

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