A rhubarb jam where rhubarb is the star. With half the sugar of the recipe that inspired it this not too sweet rhubarb refrigerator jam is addictive on toast or waffles and is the perfect filling for pop tarts or a slab pie.
You would think by now I would learn to always write things down. But I forget sometimes that I forget and then like all lessons not really learned I am forced to repeat myself. Allow me to introduce you to Rhubarb Jam take two. I was tempted to guess but instead I ran to the farmers market picked up a pound of rhubarb (red this time, just for pictures) and made jam before breakfast.
Just the right amount of sweet and heat. I know what I’ll be slathering on my waffles tomorrow. Or on chiffon cake this afternoon. Or perhaps a slice of baguette in about five minutes.
Not too sweet Rhubarb Refrigerator Jam
- 1 lb. rhubarb stalks
- 1/2 cup sugar
- 1 2" piece peeled ginger
- 1/4 cup water
- 1/4 cup Trader Joe's orange muscat champagne vinegar or sub plain OJ or a sweet white wine
- pinch salt
- Cut rhubarb into 1"–2" pieces. Place in a large saucepan with sugar, ginger, and liquids.
- Simmer over medium-low heat, stirring occasionally, until rhubarb is soft and syrup begins to thicken, about 15 minutes.
- Remove the rhubarb with a slotted spoon and set aside.
- Continue to simmer syrup with the ginger still in it until it thickens, another 7–10 minutes. Discard ginger, return rhubarb to pan, add a pinch of salt, stir, and cook on low for another 2 minutes.
- Transfer jam into sterilized jars. (Store in refrigerator for up to 1 month.)
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