Not only have I not made jam ever, but I had never cooked with rhubarb. One too many bad strawberry rhubarb pies had deterred me. But those beautiful red stalks were calling me name and I answered! I still maintain my stance with rhubarb: it must be soft, cooked down a bit and mixed with something sweet. Eating thick chunks of rhubarb makes me shudder.
Obviously jam is fairly simple in it’s ingredients, fruit, sugar and some heat. But I appreciate the recipes that I use in order to guide me, and from there I can add or subtract what I don’t like. The strawberry rhubarb jam recipe I used was from this amazing site, I appreciated his insight regarding the pectin (apparently rhubarb doesn’t have much). I didn’t have apple juice on hand, figuring it would work out, but in the end I had to add pectin to thicken the jam, so don’t ignore his advice. The second jam, was by far my favorite. I’m pretty indiffernet about fresh ginger, i find it overwhelming and a bit pungent, but oh this jam! It is so good, barely sweet and spicy in all the right ways.
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Kat–your jam sounds yummy. And it made me think of a discovery that I recently made: I think I am allergic to rhubarb. Crazy, huh?
Are you guys moving back to seattle this summer?
How did you discover that Mark? I don’t think I have ever had rhubarb, and I really have to concentrate on how to spell it
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