I have a mutant Rhubarb plant in my backyard. It’s only the beginning of June and I have had to cut it back four times already! I have been able to pawn off a lot on my retired mother who in turn supplies the family and neighbourhood with rhubarb crips and pies. This time however I have taken it upon myself to make rhubarb jam. I like a good jam. Occasionally a jelly. But I’m really a jam guy.
I cut my mutant rhubarb plant (I call him Stan) today. This was the haul I got today. Probably cut less than a quarter of it down. I used an Odouls can for scale. I did let my mother steal more from today’s haul.
8 cups rhubarb all chopped up into bits and pieces
2 cups sugar
1/4 cup shredded ginger
Here is the Rhubarb all chopped up and measured out.
I zested the lemon with a cheese grater because I am resourceful and responsible. I then cut the lemon and squeezed it to juice up the mix.
A nice shot of all the mix together. Sugar, lemon, rhubarb, ginger all together on the stove ready to heat up on the stove in medium heat.
I have at this point also got the big pot boiling with the jars that are sterilizing.
I also took a quick snack of rhubarb and sugar. Well maybe a couple. This may be a reason why losing weight isn’t happening…
I proceeded to fill jars, then set them gently in the boiling water pot and boiled for a whopping ten minutes. Then removed, set on the racks and waiting for the lids to pop. All jars successfully made the lovely popping sound.
In total I got five jars of the Rhubarb Ginger Jam and two of the Strawberry Ginger Rhubarb. Once I eat them I will let you know how tasty they are and you can salivate at my descriptions and fume with jealousy.
I even made the most hip jam labels imaginable.