As we’ve discussed before, Tai, although a pastry chef by training, almost never cooks. We have an agreement that he will cook dinner once a week, which, at this time of year is usually sausages on the grill, with some grilled asparagus or kale, and he is an awesome sous chef, especially when I am preserving the harvest. He stirs, chops, lifts, pours and does dishes with the best of them, but as for pulling out a cookbook and actually combining raw ingredients to produce a cake, bread, sauce, preserve; well, like I said, almost never.
Except for Rhubarb Ginger Jam. He loves this jam and makes it every year with no input from me. It always takes a little prodding (as in, “if you don’t make your jam this weekend, I’m going to steal the rhubarb and use it for something else”), but once he makes it he always exclaims over how simple the recipe is and how delicious the result. Friends who are ginger freaks (yes, I’m looking at you Melissa) rave over this one. This recipe is quick and simple to prepare, uses no pectin or gelatin, and can easily be doubled.
Adapted from Rhubarb-Ginger Jam, Bon Appetit, July 1997.
Not your fancy? Try other rhubarb recipes here.
Tai’s Rhubarb Ginger Jam
- 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen)
- 1 cup turbinado sugar
- 3 oz crystallized ginger, chopped (about 9 tbsp)
- 1.5 tsp lemon & orange zest (about half:half), coarsely chopped
- Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar and prevent scorching.
- Reduce heat to medium-low and simmer, stirring frequently, until jam thickens and mounds on a spoon, about 20-30 minutes. Transfer to a glass bowl or jar, cover and chill in the refrigerator.
Yields about 1 and 1/2 cups.
- Evaporated cane juice, or processed white sugar, will produce a more rosy colored jam than the turbinado sugar, but turbinado gives a hint of caramelized flavor. Your choice.
- This produces a quite gingery jam; if you don’t love ginger, try making it with 1-2 oz ginger first. If you adore ginger, try 4 oz.
- Given the acidic rhubarb and dried, candied ginger, this recipe is safely acidic for water-bath canning should you want to increase the amounts and save some for room temperature storage.
Refrigerated, for up to 3 months, or canned, in a cool, dark spot, for up to 1 year.
Spring, or year-round with frozen rhubarb.