As anyone with a garden knows, you have some great successes and some disappointing failures. Up until this year we have done really well with rhubarb. This year they are very anemic. We were able to freeze a few stalks but to do this jam I had to make a trip to the co-op to get more rhubarb.
When I made the Victorian Sponge in England this year I used my MIL’s rhubarb ginger jam. It was absolutely delicious. I couldn’t wait for rhubarb season. Didn’t realise it wasn’t worth the wait. So we will have to figure that out for next year.
I had about 6 stalks. Slice the rhubarb and add it to a saucepan. Add about a 1/4 cup of water and a tablespoon of lemon juice. Bring it to a simmer. I wasn’t sure how much ginger I should use so I started with a piece about 1 1/2in/4cm by 1in/2.5cm. Grate into the sauce pan.
As the rhubarb starts breaking down start adding brown sugar. To get the right balance with the heat of the ginger, the tartness of rhubarb, and the sweetness of the sugar, you need a lot of sugar. I used about a cup and a half for this. But add the sugar a bit at a time until the balance is right. The heat and tartness of the ingredients will be different each time. Simmer until the jam begins to thicken.
This isn’t lasting long. By the time the weekend was over there was just enough left to process one jar. Guess I’ll be going back to the co-op!