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amzn_assoc_linkid = "85526a4c14e0076d468d819a1024421e"; Your email address will not be published.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