It’s starting

Round about this time of year I start fretting that I’m running out of jam. I never have, and I probably never will, but there were only six jars of jam in the cold room at last count, and I was starting to worry whether there would be enough for two people to eat yogurt with jam between now and the summer fruit season.

But then I remembered the rhubarb, which has just hit the market, albeit in a rather pale and skinny way. Last year’s rhubarb ginger jam was a big success, but I couldn’t find the recipe, so I had to start over.

Here is what I did, heavily gingering a recipe from the Jams and Jellies book from Australian Women’s weekly.

Rhubarb apple jam with ginger

4 cups rhubarb, finely chopped
4 large apples, peeled, cored and sliced
1/2 cup water
1/2 cup lemon juice
3 tbsp grated ginger
1/2 cup candied ginger, sliced thin
Sugar — about 4 cups

Simmer the rhubarb, apple, water and lemon juice together for 15-20 minutes until the mixture is soft and mushy. Measure how much liquid you have, and add the grated ginger, along with 3/4 of a cup of sugar for every cup of pulp. (I think I might cut the sugar and up the ginger a little next time). Boil for 10 minutes until it sets, throwing the crystallized ginger in just before the end.

Bottle. Water bath for 10 minutes if you feel so inclined.

And it’s a beautiful jam, in a delicate shade of coral pink. A little runny perhaps – it seemed to be setting, so I didn’t even do a set test – with a taste that you can’t quite place.

Definitely worth trying again.

Of course canning buddy, fearing that I might have to buy jam, also handed over a few spare jars, including one from 2010, so I’m laughing. How long before I start fretting about having too many jars again?



  1. alliumstozinnias said

    We have last year’s rhubarb from the garden in the freezer — I should try this.

  2. My neighbor just gave me some rhubarb. Looks like I’m going to have to try this. Thanks for sharing!

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