I have to confess, I am writing this while the lids of my strawberry rhubarb jam are snapping down. It is such a satisfying sound! Clearly, I was feeling ambitious today, inspired by the rich ruby red of the rhubarb I harvested this morning, which I grow in my garden.
This marmalade jam recipe combines ginger with rhubarb. It would taste great on English muffins, natural bread or a bran muffin (that’s what I sampled this on. Will eat again!):
- 4 cups rhubarb, finely chopped
- 3 cups sugar
- 2 oranges (I used navel, but seville are the traditional ones)
- 1 Tbs gingerroot, peeled and finely chopped
Combine the rhubarb and sugar in a large heavy pot. Cut the oranges into quarters, removing any seeds, and grind them (including the peels and juice) with the ginger in a food processor. Add them to the rhubarb and sugar and bring to a boil.
Heat over med-low for
20-25 min, stirring occasionally to dissolve sugar. Boil 20-25 min, stirring frequently, until the mixture starts to gel. Test using a chilled plate and place in freezer for 2 min to see if it forms a gel. If necessary, simmer another 10 min and restest. I realize now, you will see the change in texture of the sauce when its ready.
Fill sterile jam jars to with ¼” headspace. Wipe rims before placing lid. Finger tighten ring and process in hot water bath for 10 min. Remove and cool so the lids pop. Chill after opening.
The colour was more orange than I expected, but the flavour was more than I anticipated. Strong because of the orange rind but not bitter or overwhelming. Loved it!
Recipe said it makes approx 2 cups but that’s a load of crap. I got 3.5 cups (two jam jars and 10 of the mini ones), plus a little sampler for a dish in the fridge. In terms of cost, it was $1.29/lb for the oranges (and I needed two, so around $2.50), the ginger I had already and the rhubarb was free. Sugar is $2.69/bag at the store and looks like it will do 4-6 batches of jam. Works out to less than $1 per cup, assuming you reuse your jars each year (yes, I ask for them back “for a refill” when I give them as gifts).
What’s even better is that I discovered Tigress in a Jam – an online challenge to can local, organic and in season fruits and vegetables. Love the idea and the blog roll!! They also have Tigress in a Pickle, but I’m not a salt person. I’m happy with my aunt’s pickles for now … maybe next year?