Tuesday, June 5, 2012

"RHUBY TUESDAY'S" Jammin' Session

Left = Candied Ginger Rhubarb Jam
Right = Fresh Ginger Root Rhubarb Jam



When we were visiting in Ottawa last Fall we stopped at a charming little scone shop called "The Scone Witch" and had Lemon Poppy Scones with Ginger/Rhubarb Jam - it was so delicious!

I went on a hunting spree for such a jam recipe and found two.  I like them both though they are quite different.







Then I started looking for the perfect Lemon Poppy Scone Recipe.  Of course I found it on Lovella's blog from The Mennonite Girls Can Cook site.  Here is the link and no need to look any further.
http://mennonitegirlscancook.blogspot.com/2009/08/lemon-poppy-seed-scones.html
These scones are delicious and the perfect combination to any jam but I especially like them with these Ginger/Rhubarb jams.



Candied Ginger Rhubarb Jam:
An old recipe with no added pectin.
4 Cups diced fresh rhubarb
3 Cups Sugar
3 Tbsp. finely chopped candied ginger
2 Tbsp. lemon juice - 1/2 lemon and I also added the zest of this 1/2 lemon
Red food colouring if desired for colour - I did not add this.
Combine the rhubarb, sugar and lemon juice in a large sauce pan.  Stir and let stand for 20 minutes till sugar is moistened by the juice.  Place over medium heat and cook, stirring constantly until thick and clear.  Skim off foam and add colouring if using.  Ladle into sterilized jars and seal.  Makes approx. 1 1/2 Cups of jam.

Ginger Rhubarb Jam
8 Cups fresh or frozen chopped Rhubarb
2 Cups Sugar
1/3 Cup minced fresh ginger root
1/2 vanilla bean (or 1 1/2 tsp. vanilla extract) - I used the vanilla bean that we purchased in Mexico this past winter!
Bring to a simmer and cook, stirring occasionally, until thick and reduced to approx. 6 Cups (30 min. to 1 hr. of simmering).  Remove vanilla bean - split it in half and scrape the middle of the bean back into the jam.  Test the jam on a chilled saucer to see if it's thick enough.  If not, cook for an additional 15-20 minutes.  The recipe suggested that you can thicken it by using a pkg. of pectin but I found it did not need this at all.  Ladle into sterilized jars and seal.  Makes approx. 5 cups of jam.











This is how the one with fresh ginger turned out - notice the tiny brown flecks of the vanilla bean in this jam.  This turned out with a nice velvet texture.  It has less sugar and a lovely sharpness from the fresh ginger.


Here is the one with the candied ginger.  It's quite yummy too and cooks up quickly.  I think this is my favourite!

Aww - now for a cup of Hazelnut Coffee with whipped cream and sprinkled cinnamon to go with another scone - someone has to test them all - right? Oye!

I'm going to have to do some serious walking
after these treats!




Till next time ..... going for long walks ;)




2 comments :

  1. I've always thought being a food taster/tester would be a good job! The jam and scones look very good.

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  2. Rhubarb jam is one of my new favourite spreads.

    ReplyDelete