When I was at the farmers market this past weekend I picked up a bag of frozen rhubarb. I had a handful of recipes for desserts that called for rhubarb, but I wanted something different, maybe jam. So I did a little search and found this recipe for rhubarb ginger jam. It sounded absolutely delightful, like yes, those two flavors were meant to be.
This recipe is super easy, however, it did call for candied ginger, something that I was too lazy to go out and buy. So I just picked up some ginger root at a local store and decided to make my own by following these directions. That was pretty easy too.
In the end, I think this whole process could be done in less than an hour. The candied ginger took about 20 minutes and the jam took about the same time. And the result is super tasty. I had it for breakfast this morning and it’s got a nice sweet, but not too sweet, flavor with a touch of zing thanks to the ginger.
1 cup chopped ginger root (slice pretty thin, maybe 1/8″-1/4″)
1 1/2 cup sugar, plus more for coating ginger
1 cup water
1. Bring the sugar and water to a boil.
2. Toss ginger in sugar water and let simmer for 20 minutes.
3. Drain ginger with strainer and dry off with paper towel.
4. Sprinkle sugar to coat ginger.
Rhubarb Ginger Jam via epicurious
1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled)