Canning and Preserving · Ginger · Jams and Jellies · Rhubarb · Stocking Up

Rhubarb Ginger Jam

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It's thick and rhubarb- tart and cooked-sugar-sweet and has a little heat from the fresh ginger and a little something friendly from the vanilla.

It's terrific.  I'm already thinking of ways to use this, and I'm also already thinking I should have made more.

Guess I'll just have to keep my fingers crossed when I go to the Farmers' Market on Friday.

But back to the beginning....

Canning and Preserving · Jams and Jellies · Stocking Up · Strawberries

Strawberry Rhubarb Jam – The First Two Batches

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Alex - the jam afficianado in our house - has pronounced this jam "Not bad...it's actually pretty good."  With two approving nods of his head.  So I'm thinking I got about an A-.

As I'd mentioned after my trip to the Farmers' Market on Friday, I bought a total of 4 quarts of strawberries:  6 individual pints of berries from one farm, one quart from another farm.  All were gorgeously ripe and red all the way through.  I also bought 2 lbs of rhubarb from the Honey Stick Man.  So I figured I'd have enough for a batch of jam and a pie.  Happily, I was wrong - I got two batches of jam and a pie out of the deal.  Well, nearly two batches.  But I'm getting ahead of myself.