Rhubarb and Preserved-Ginger Jam
Description:
Indulge in the delightful combination of tangy rhubarb and spicy preserved ginger with this exquisite jam recipe! Derived from the culinary treasure trove “Rhubarb: more than just pies,” this jam promises a burst of flavor in every spoonful. The preparation time, inclusive of an initial standing period, and the cooking time, which includes processing, combine to offer a total culinary journey of approximately 4 hours and 50 minutes.
Recipe Category:
Fruit
Keywords:
Vegan, Kid Friendly, Kosher, Weeknight, Canning, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 1431.7
- Fat Content: 0.7g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 13.8mg
- Carbohydrate Content: 367.4g
- Fiber Content: 6.2g
- Sugar Content: 354g
- Protein Content: 3.1g
Yield:
4 pint jars
Ingredients:
- 3 cups of rhubarb
- 7 cups of white sugar
- 1/2 cup of preserved gingerroot
- 6 tablespoons of lemon juice
Instructions:
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Preparation: In a large saucepan, combine the rhubarb and white sugar, allowing them to stand for a leisurely 3 hours. This duration ensures that the flavors intermingle and develop, enhancing the overall taste of the jam.
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Infusion: After the standing period, stir in the preserved gingerroot and lemon juice, infusing the mixture with a zesty kick and a hint of spice. Heat the concoction to a rolling boil, setting the stage for the jam’s transformation.
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Simmering: Once brought to a boil, reduce the heat to a gentle simmer and let it bubble away for approximately one hour. During this time, the jam will gradually thicken, reaching the desired consistency where it sheets smoothly from a spoon.
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Skimming: As the jam simmers, periodically skim off any foam that rises to the surface. This step ensures a pristine appearance and optimal texture for your finished product.
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Jarring: With the jam perfected, it’s time to transfer it into hot, sterilized mason jars. Fill each jar generously, leaving only a quarter-inch of space from the rim to accommodate the sealing process.
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Sealing: Wipe the rims of the jars clean to remove any residue, then seal them tightly with new rings and lids. This step ensures the preservation of your jam and maintains its freshness.
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Processing: Immerse the filled jars in a boiling water bath, allowing them to process for a further 10 minutes. This crucial step not only seals the jars hermetically but also aids in the preservation of the jam for future enjoyment.
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Cooling: Carefully remove the jars from the water bath and allow them to cool to room temperature. As they cool, you may hear the satisfying “pop” of the lids sealing—a sure sign of a job well done.
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Storage: Once cooled, check the seals to ensure they are airtight. Label the jars with the date and contents, then store them in a cool, dry place away from direct sunlight. Your meticulously crafted rhubarb and preserved-ginger jam is now ready to grace your table, adding a burst of flavor to breakfast spreads, desserts, and everything in between.
Unlock the culinary magic of this rhubarb and preserved-ginger jam, transforming ordinary moments into extraordinary experiences with each luscious spoonful. Whether spread generously on toast, swirled into yogurt, or lavished atop scones, this versatile condiment is sure to become a beloved staple in your kitchen repertoire. With its irresistible blend of sweet and tangy flavors, it’s bound to captivate the taste buds of family and friends alike, making every meal a memorable affair.
