What started off as an accident turned into a delightful treat. I decided to be a little adventuresome and make a jam with crystalized ginger. I turned my back from the stove while the jam simmered, and started cleaning up a little - completely forgetting to check on the jam. The liquid had evaporated quickly, and the fruit was a little scorched to the bottom of the pan. I gave it a quick stir and taste, to discover it was now caramalized and taaaaaasty, I've never had a jam with a sharp ginger kick. Be careful, never take your eye off the jam like I did, but let this one boil down until it turns golden brown and starts sticking to the bottom of the pot.
Makes 5 x 125ml jars.
1/3 cup crystalized ginger, in small dice
rhubarb, thinly sliced - enough to make 4 cups
1 Tbsp lemon juice, fresh or concentrate
1/3 pouch liquid pectin
Sterilize jars and lids using this method.
Put fruit, ginger and sugar in a large pot, and boil for 8 minutes, stirring occasionally. Keep a careful eye on the jam, let it boil down until the fruit starts to scorch on the bottom of the pan. Use a splatter screen if you have one, or put the lid on partway - the mixture spits as it thickens, so be careful! At this point, if there is foam on top you could skim it off, but frankly I didn't bother. Stir in pectin and boil 1 minute more. By this point, your jam will have darkened considerably, into a golden brown.
Remove mixture from heat, ladle into jars and process in hot water bath following these directions for 10 minutes.
Per Tablespoon: 39 cals, 0g fat, 10g carbs, 2mg sodium, 0g fiber, 0g protein. (PRO0.462%,CHO37.7/97%,FAT0.3/1%)
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