I love rhubarb. ADORE it. The colour, smell, taste, stringiness, you name it. When we were young my Mum grew rhubarb plants beside the house and I remember having stewed apple and rhubarb for dessert when it had finally grown. It was a rare treat: I don't remember it being available often, so perhaps that's why this anti-fruit holds such a special place in my heart. I get really excited about rhubarb (really, it's kind of sad, Nick has to restrain me).
When I saw bunches of beautiful fresh rhubarb at Castle Hill farmers markets a while ago, I jumped at them, took them home, chopped them up and froze them.
Since then, the rhubarb has been sitting in the freezer while I figure out what to do with it. I can never justify making a whole pie or crumble for just 2 people, and as we've been out, instead of having company over recently, there it's stayed. I've never really made much jam, so this seemed as good a place as any to start.
This jam is intensely flavoured - it really packs a punch, but I like it!
Rhubarb & Ginger Jam
Makes approx. 250ml (1 cup)
2 cups of rhubarb (210g)
3/4 cup of white sugar (185g)
1/4 cup chopped crystallised ginger
2tbsp of lemon juice
Zest of 1 small lemon
Combine the ingredients in a saucepan over medium heat, and stir until sugar is dissolved.
Allow to simmer, stirring often, for about 15 minutes, then remove from heat.
Either pour into hot sterilised jars and seal, or store in an air tight container in the fridge. Once your jar is opened, or if just using a container, store in the fridge and use within a week or so.
The lemon in this recipe is to add pectin and help it to set the jam. You can taste it, but it does taste good! You could, alternatively use pectin, or jam sugar instead of plain white. I've seen a few recipes that use gelatin to set the jam, which would also work if you were particularly anti-lemon.
To sterilise jars, I wash them, place them in a large saucepan, removing any labels, cover with water and boil for 10 minutes. As you can see, I just used an old honey jar.