Sunday, January 15, 2012

Rhubarb and Ginger Jam

            I finished my last jar of plum and vanilla jam smothered onto hot buttered toast, it added a nice little hit of luxury first thing in the morning.  But the regret was colossal and as I savored the last little morsel of my toast I wondered what next?  That was followed quickly by ah...... what do I have handy?  You see I made myself a promise that over the next month I would use up as many of my pantry stores as possible so that I could replace with fresh of course there will be exceptions but I'm liking the challenge and when my pantry contains things like rose water, orange blossom water and pomegranate molasses it's hard to complain.  Then there are those other ingredients bought  for dishes that never quite got made but one day soon........and so the emptying of my larder continues.  I can't quite see this jam smeared on hot buttered toast but it's gorgeous dolloped on a scone with some fresh cream, it makes a tasty addition to apple crumble and stars in a Rhubarb Gallette.  (And if you made a lemon meringue pie recently you may just have some pastry left over just enough to make a this quick rustic tart.  Roll out the pastry into a rough circle place dough on a tray, smear the pastry with the jam leaving approximately an inch on the outside.  Top with thinly sliced rhubarb that has been tossed in a little sugar fold the edges up and bake in the oven for 30 minutes at 200c or until golden brown)

Rhubarb and Ginger Jam.

500grams roughly chopped rhubarb
2 1/2 cups sugar
100 grams crystallized ginger
1 orange zest and juice and or 1 tablespoon orange blossom water

Soften the rhubarb and ginger over a low heat with the orange juice and zest.  Warm the sugar and add to the rhubarb bring to the boil, simmer on a low heat stirring often.  The jam is ready when a small amount sets in a saucer of cold water.  Makes 4 x 200ml jars.

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