Thursday, August 16, 2012

Rhubarb Ginger Jam!

After  my successful batch of Strawberry Rhubarb Jam, I decided I would try another recipe!
And with Rhubarb growing like mad in the garden, I went with this recipe that a friend gave me!


2 lbs chopped rhubarb
3 cups sugar
1/4 cup water
1/2 cup crystalized ginger

Mix your rhubarb and sugar in a bowl and let sit 6-12 hours. 
Put water and ginger in a pan over medium heat. Let ginger dissolve. Add rhubarb and sugar mixture. Cook until thick. Add to jars. Boil in hot water bath 15 minutes if you are planning on storing in cabinet.

That's it! It was super simple, the worst part was waiting! 
Can't wait to make a second batch!

Now, this is not your Pb & J kind of jam. It's more of a wine, cheese and cracker platter type of jam. It's  very good on crackers, and decadent too! Plus a little goes a long way!

What is shown is just a half batch, I wasn't sure if we would enjoy the taste so I didn't want a full batch hanging around going to waste. But I am definitely going to be making again!