Like I said last week already, it’s getting to be strawberry season, but before I go full on into the berries (that will be next week), I was gifted an armful of young tender rhubarb, so I decided to make this jam. It is lovely and tart and not too sweet and very delicious. I know that some people can be allergic to rhubarb (and to ginger too), so be aware that this is pretty much pure rhubarb. Enjoy!
Ingredients
8 cups chopped rhubarb, thin stalks are best
3 tablespoons fresh ginger, finely chopped
2 cups granulated sugar
3 tablespoons freshly squeezed lemon juice
Directions
Wash and dry the rhubarb, then chop into equal sized pieces. Place in a bowl and add the chopped ginger, sugar and lemon juice. Cover and set aside for 2 – 3 hours to allow the rhubarb juices to start flowing and ginger flavor to develop.
Transfer to a large pot or dutch oven and heat gently whilst stirring with a wooden spoon until the sugar dissolves. Bring to a rolling boil and time for 10-12 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pot and burning. Turn off the heat and test a few drops of jam on a chilled saucer, if a finger pushed through it makes and crinkle and it appears tacky, it’s ready. If it’s not ready, boil for another 2 minutes and repeat until is passes this test.
Ladle jam into hot sterilized jars and seal immediately. Cool completely before serving or moving to storage.
