A couple years ago, I planted some rhubarb in my garden. However, to date, nothing has come up.
Also, I can never seem to find any fresh rhubarb available in the grocery stores around me! However, this weekend, I saw some in our local grocery store, and cleaned out their stock!
Now I had the much anticipated rhubarb, what to do with it? I decided to make some jam!
This strawberry rhubarb jam uses crystallized ginger. I didn’t have any, so I made it myself! I just happened to have some ginger root, and used Gluten Free Gigi’s guide to making crystallized ginger – so easy!
(This was after cutting the strawberries – my cutting board is so red!)
****For complete instructions on water bath canning, please visit the NCHFP (National Center for Home Food Preserving)****
Here are my jars sterilizing in the canner.
Strawberries and rhubarb all cut up and ready to go! This is really what took the longest in making this jam!
In a large pot, I combined the rhubarb, strawberries, sugar, and crystallized ginger. The mint is in a tea ball, hanging on the side of the pan, infusing the jam. It smelled so good!
Process the jars in the water bath canner for 10 minutes, plus whatever adjustments you need for your altitude. (I have to add 20 more minutes for my altitude!)
For the full recipe, visit Coconut and Lime. The only changes I made are that I reduced the sugar to 3 cups. I think this tastes perfect – not too sweet and not too tart!
Perfect with a muffin and some coffee!