Tuesday, June 7, 2011

Rhubarb and Fig Jam with Ginger

I'd like to start this post with a general apology.  My posts are not perfect. I have found errors and friends have found errors.  I've come to realize that I am so anxious for you to read my next post, that my two and three time proofreading sessions, not to mention spell checking, is, well, just a little hap-hazard...Paquito.  I obviously need to slow down, step away from the keyboard, then revisit the draft version prior to pressing the "publish" button. I promise to do better, but I am not perfect. If you have a question on a recipe, or notice an obvious error and/or omission, please leave a comment and I will reply quickly. Thanks bunches!

I still had more of the gifted fresh rhubarb to put up.  I wanted to make something a "tad" different...a little off the beaten path, so to speak. For this reason I chose Rhubarb & Fig Jam. Oh, and partly because I had dried figs that I was pushing around and not using. So, again, I found a recipe online. Feel free to view the link. I followed it for the most part, except for adding fresh ginger at the end rather than candied citrus peel. I was too impatient to make my own because I purchased 25 pounds of LOCAL asparagus and had pickling to get done. "They" say that using capital letters is equivalent to yelling....not gonna apologize here and I'll say it again...LOCAL ASPARAGUS FOLKS!!! More later on my grass post!!

So, back to the rhubarb fig jam...I didn't have candied citrus peel, had no real desire to make any, so I set off to obtain a few opinions from friends.  One suggested candied ginger and the other suggested fresh, since it was plenty sweet.  Their opinions were just what I needed to move forward.  So in the end, the substitution of fresh minced ginger for candied citrus peel was my only change. That and the fact I did not have a pound of dried figs, so I ratio'd the amounts to make a smaller batch.

Rhubarb and Fig Jam with Ginger

makes approx 10 half pints

3 1/2 lbs Rhubarb cut in 1/2" pieces
1/2 lb Dried figs, cut in fine shreds
5 1/2 cups Sugar
(1) 2" piece fresh Ginger root, peeled and finely minced

Mix rhubarb, figs and sugar in a large non reactive (stainless steel) stockpot.  Cover and let stand all night. The next day, boil the mixture for at least an hour, or until very thick. Add the minced fresh ginger root before the mixture is taken off the heat. Pour jam into warm jars and cover. Process in boiling water bath. 15 minutes for half pints @ elevation 5,555 ft. 10 minutes for half pints 0-5,000 ft elevation.

I'm envisioning this jam to pair well with a cheese course or on bruschetta with crumbled gorgonzola.  What would be your choice?

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