As usual, this recipe for rhubarb and ginger jam results from food collisions in my fridge. I used a recipe from Marion Cunningham's The Breakfast Book as a guideline. The pairing of rhubarb and ginger is superb with cheese, especially a soft one such as brie or tomme vaudoise. I use less sugar than Mrs. Cunningham, so feel free to add more if you like a sweet jam.
Rhubarb and ginger jam
makes 2 small jars
~500 g rhubarb stalks (3 big or 5 medium stalks)
1.5-2 cups of sugar
2 cm of fresh ginger
Wash the rhubarb stalks thoroughly. Peel them lightly and chop in small dice. Put in a bowl or mason jar and mix with the sugar. Let rest for 1 day.
The next day, roughly chop the ginger (no need to peel it). Put it in a teabag or small piece of muslin and close it tight. Transfer the juice from the chopped rhubarb to a pot, add the ginger bag and boil for 5 minutes. Remove the ginger bag and add the rhubarb dice. Cook on medium heat for 15 minutes or until translucent.
The jam should keep in the fridge for a few weeks. If you want to store it longer, sterilize 2 clean small-medium jars by cooking the jar and lid covered in boiling water for > 10 minutes. Remove from the water, transfer the hot jam, close the lid tightly and store upside down until the jam has cooled down.
