Rhubarb-palooza: Ginger Vanilla Rhubarb Jam

Now that I have Rhubarb Simple Syrup behind me, it’s time to move on to preserving the rhubarb in an even more useful way. I wanted to make jam. Not just ANY plain ole’ rhubarb jam, but something unique and interesting. Strawberry rhubarb? No…too typical. Lemon rhubarb? Naw…too sour. After a big of googling, I came across this recipe from Apt. 2B Baking Co. for Rhubarb and Ginger jam. YES! Yesyesyes yessss. I already had all of the ingredients on hand. This would be the jam for me. (By the way, I tripled the recipe as I wanted more than just a couple of jars.)


Turned out perfect…and oh, the smell. If you have never worked with fresh ginger, it is a must. It’s spicy but lemony all in one. And here’s a quick tip: If you don’t use a lot of ginger but would like to keep it available…freeze it! Whenever you want a bit in a stir fry, just peel a tiny bit, microplane into your dish and return the knob right back to the freezer. Super simple and no food waste.

I think what I enjoy most about this type of jam is that not only can you use it in a sweet way, like in a coffee cake or on a bagel, but you can also make it savory. For instance, I think it would make an amazing glaze for ham, chicken/turkey or even duck! Versatile foods are the way to go. I’m so happy to have been able to preserve this awesome locally grown food while at it’s peak season. This winter, it will be so amazing to pull out a little fresh taste of summer.

Up next, an oldy but goody…Strawberry Rhubarb Pie

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