Saturday, July 27, 2013

Rhubarb Jam with Fresh Ginger and Lime

Where does the time go? I can't believe it is the end of July already. It's not just the summer that is flying by though, the years are too. A major birthday passed this week, one of those that ends in zero. The passing of my birthday each year always feels like summer is quickly coming to a close. As a kid I always did my fall school shopping right after I got my birthday money and then the next major event was the new school year. Working a seasonal job makes things feel the same way. The only difference in my life now is that I really look forward to end of summer berry picking and canning. The blueberries are about a week away from being ripe and I can hardly wait. 
A few weeks ago we had a little late night canning session in our kitchen at work. I think I may be spoiled for canning forever though. Being able to make jam in a kitchen with an endless supply of huge pots and plenty of counter space is really a treat. Almost as much of a treat as the finished product. Not to mention our chef was baking biscuits for breakfast the next morning. Can you say fresh rhubarb jam on warm biscuits? Yup, that's what happened.  I've been loving anything with lime and ginger these days. Ever since I tried this raspberry jam from Chez Pim last year I can't get enough of that fresh ginger taste in my jam. I loved that the ginger and lime in this version did not kill the taste of the rhubarb, but instead enhanced it. This does have quite a ginger kick, so if you aren't a huge fan of ginger, you might want to dial things back a bit.  I know that most of you are probably at the end of your rhubarb season, so I apologize that you will need to save this one until next year. We are lucky in Alaska, my rhubarb will keep growing until I pick the last of it just before the first frost. 


Rhubarb Jam with Fresh Ginger and Lime adapted from Fine Cooking
4-1/2 lb. rhubarb, cut crosswise into 1/2-inch pieces (about 16 cups)
6 cups granulated sugar
½ cup fresh lime juice
1 tablespoon grated lime zest
3 tablespoons minced fresh ginger

In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine.
Pour the ingredients into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; stir frequently to prevent the bottom from scorching and overcooking.  Test if jam is done by placing a small plate in the refrigerator and spooning a small amount of jam onto the plate. Run your finger through the cooled jam to see if it is thick enough.

To can the jam, divide it among sterilized jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes. Let jars cool completely and test to see that they have sealed.

Store in a dark place for up to 1 year . If a seal fails, refrigerate the jar and use the jam within 6 weeks.



6 comments:

  1. Happy belated birthday!

    My husband is a life-long rhubarb devotee and I know he would be forever grateful if I made him some of this jam.

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  2. Replies
    1. Not quite two quarts for me. I really cooked it down though. A looser jam would net more in the end.

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  3. I can't believe you are 30... thanks for the recipe I have some rhubarb that needs to be picked but I wasn't sure what to do with it. I already made some rhubarb syrup so this should be perfect.

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    Replies
    1. Thanks, now everyone will know I am old!!

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  4. Nice combination, I can imagine an intense sweet/tangy thing going on!

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