As rhubarb season is always too-short lived, but I am trying to bake some fewer sweets, I decided to use some rhubarb to make Rhubarb Ginger Jam. This is another recipe from Saveur’s The New Classics Cookbook. It’s a great way to start the canning season and plan for the upcoming harvest season.
Rhubarb Ginger Jam
1 1/2 lb rhubarb stalks, cut into 2″ pieces
2 c sugar
1 2″ piece ginger, peeled
1 c water
Place rhubarb in a large saucepan with sugar, ginger, and water. Simmer over medium-low heat, stirring occasionally and skimming foam as it rises until rhubarb is soft and syrup begins to thicken, about 15 minutes. Remove rhubarb with a slotted spoon and set aside.
Continue simmering syrup until very thick, another 7-10 minutes. Remove from heat. Discard ginger, return rhubarb to pan, stir, and cool for 5-10 minutes.
Sterilize four 1-pt jars, lids, and ring bands. Ladle jam into jars, seal in water bath for 10 minutes, and let stand at room temperature to set. Store in refrigerator for up to 1 month.