Rhubarb - that gift that keeps on giving is growing wonderfully in our garden. It is so self-sufficient, so productive and so beautiful. What's not to love about a plant like that? It is long-lived and easily shared with others. It loves the cool springs (and summers) at our farm and thrives on our cold wet winters. The "rules" say it should be split every few years, but we haven't done that for thirteen years. Maybe next winter we'll have time. So far so good - production is still excellent with thick stalks in abundance - gallon bags of rhubarb in the freezer for pies in the winter and jam - lots of jam - one of our favorites!
Gingered Rubarb Jam
4 cups diced rhubarb
3 cups sugar
3 TBSPs finely snipped candied ginger
2 TBSPs lemon juice
Red food coloring optional
Combine rhubarb with next three ingredients in large pan; let it stand about fifteen minutes or until sugar is moistened by juice. Cook over medium-high heat stirring frequently until thick and clear for 12 - 15 minutes. Skim off foam; add red food coloring if desired. Ladle into hot scalded jars; seal and process in a hot water bath for fifteen minutes. Makes (3) 1/2 pints.
This is used for hostess gifts throughout the year and gets rave reviews. So, if you have access to some rhubarb, give it a try.
I have wonderful memories of rhubarb - huge leaves made into hats and fans with my sisters in our grandmother's back yard. I always had to fan my big sister. Tart stalks to suck on, sitting on the back steps of Grandma's porch. Oh - the stuff of childhood.
Well, I think it's time to go harvest some rhubarb and make my first batch of gingered rhubarb jam for 2009. I hope you enjoy the recipe and I will share more later.
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Yummmmmm! Your jam recipe sounds delicious and fairly easy to do.... Hummmm, maybe I'd better see if I can find someone who grows the stuff!
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