Ginger adds an interesting flavour to jam, and I keep a jar on hand, not only to spice up my scones, but to use on cocktail crackers, paired with smoked white fish…a lovely taste experience.
Rhubarb Ginger Jam
- 3 pounds rhubarb stalks cut into ½ inch pieces
- 3 cups sugar
- ¼ cup crystallized ginger, finely chopped
- ¼ cup grated fresh ginger
- Combine the rhubarb, two types of ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Once boiling, reduce the heat to medium and simmer, stirring frequently, until the jam thickens. Adjust heat accordingly to maintain a steady simmer and stir often during the thickening process to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.
- After 20 minutes, test for doneness. Turn off the heat under the jam and take the temperature of the fruit mixture using a candy/jelly thermometer. The thermometer should read about 220 degrees when the jam is done.
- Ladle into clean, warm sterilized jars and process in one of the three methods below.