Rhubarb Ginger Jam from our Rhubarb harvest
What do you do with a nice harvest of Rhubarb? Well we usually preserve the harvest into Rhubarb Ginger jam. We planted our Rhubarb last year and had a small harvest last year. This year we definitely have a lot more than last year. I decided to make it into jam which is a hot favorite of my husband.
The Jam is very easy to make. Because the jam has been a hit at home, I have been adding the jam into my Christmas baskets.
My husband is the only one who relishes Rhubarb jam till the last drop, therefor he is happy when I preserve our harvest like this. Sugar is a good way to preserve fruits without freezing.
Rhubarb Sambar is another dish we relish. Because, I like the sour and tart taste, I make it often during the season.
Rhubarb’s uses
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be eaten raw but they are most commonly cooked with sugar and used in pies, crumbles and other desserts. Rhubarb has a strong tart taste.
How to grow Rhubarb
” Growing rhubarb is also an incredibly low maintenance task. Once the crop is established it requires little regular attention and, if it is happy, will produce edible stalks for many years to come. It is also one of the earliest foods to ripen for harvest each spring. Rhubarb is a long lasting crop and in many climates pie plant is harvested from spring until late summer. ” Check out the link at the beginning of this heading.
My first introduction to Rhubarb
My first introduction to Rhubarb was during my visit to an aunt in Canada way back in 2002.
She planted them years back in her garden and she made a tasty spicy soup to go with the rice. I must admit I was immediately converted to this tasty plant then and there. I started searching recipes to make during the season.
Usually, I make chutneys, jams and a south Indian spicy soup with lentils also called as Sambar with the Rhubarb harvest.
We had a good harvest in spring this year and they are best harvested in May when they are still tender.
Rhubarb -Ginger Jam
This jam has been our favorite since I discovered it from https://www.swissmilk.ch/de/
I have been making the jam for almost a decade. Those days I sourced the Rhubarbs from a local organic farm where we regularly got our fresh produce from.
The jam became an instant hit with dear husband and friends, hence I have been making it ever since even though I am not much of a jam eater.
I usually make this jam with Mosavado sugar, the only difference this year is that I used normal organic castor sugar.
Recipe for Rhubarb – Ginger Jam
Ingredients:
1 Kg Rhubarber chopped into small cubes
750 gm of sugar ( you can also use Moscavado sugar)
Grated peel of a lemon
1 tablespoon of lemon juice
75 g of chopped candied ginger
Method:
Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes.
As the Rhubarb is cooked to a mushy consistency it will start thickening.
HOW TO TEST IF ITS READY FOR BOTTLING?
Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready.
Repeat the process at intervals till the jam stops flowing. Now its ready for bottling.
Bottling
Switch off the heat. And set all the sterilised jars on a tea towel.
This will help in preventing the jam jars from cracking while filling the hot jam.
Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min.
Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long.
This jam preserves well up to 12 months. When you make this jam under sterile conditions, this jam will last more than a year.
I still have a small jar unopened in my cellar for more than a year.
Source of Recipe Rhubarb Ginger Konfiture
Recommended: https://vitalfairliving.com/general/how-to-make-redcurrant-jam-in-small-quantities/
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Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. When the Rhubarb is cooked to a mushy consistency it will start thickening. Add a few drops to a plate and tilt the plate slightly. If the jam flows then its not yet ready. Repeat the process at intervals till the jam stops flowing. Now its ready for bottling. Bottling Switch off the heat. And set all the sterilised jars on a tea towel. This will help in preventing the jam jars from cracking while filling the hot jam. Fill the jars to the brim and close the lid tightly. Turn the jars upside down on the tea towel for about 10 min. Turn them back with the lid facing up. This helps in creating a vacuum which will preserve the jam for long. This jam preserves well up to 12 months. I must admit from my experience, if the jam is made well under sterile conditions it keeps for more than a year.
I still have a small jar unopened in my cellar for more than a year.
Ingredients
Instructions
HOW TO TEST IF ITS READY FOR BOTTLING?
Notes
