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