Rhubarb Ginger Jam

For all the time I've known Donald, he has sentimentalized (is that a word? I like it!) about his mother's rhubarb ginger jam. I don't remember seeing much rhubarb in Arizona, but once we had our own prolific plant in the garden, I started looking for ways to use it. I've perfected rhubarb pie (modestly polishing fingernails on my collarbone), so it was time to move on to jam. ;-)

His mother's recipe calls for massive amounts of ingredients, so I researched a number of recipes and adapted them to what I had on hand:

4 cups rhubarb cut in 1/2" pieces
3 cups sugar
1-2 tablespoons lemon juice
2 ounces candied ginger, chopped fine

Combine rhubarb, sugar, and lemon juice, and let sit to draw out rhubarb juice. Bring to boil and cook for 15 minutes. Add candied ginger and boil 5 minutes more. Put into canning jars. (Made 1-3/4 pints)

The result was a big hit. It's a gorgeous deep burgundy color (I swiped the photo--it's not my actual jam), and it set up absolutely perfectly without any pectin. Donald says it tastes like his childhood memory, but he wants to double the ginger next time. I wonder if the ginger taste will permeate the jam more fully as time goes on.

We put in a second rhubarb plant this summer, but we won't be able to use it until next year. My next project is rhubarb rosemary jam. How good does that sound??

Book report: I'm gradually working my way through Michael Pollan's new book In Defense of Food, but really, with three summer classes all going full-tilt, who has time to read?

PS) Trying these for Father's Day breakfast!

Rhubarb Ginger Muffins
an original Shazamer recipe with help from Mary Margaret McBride

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 Tbsp sugar

1 egg, well beaten

1 cup buttermilk

3 Tbsp melted butter

1 stalk rhubarb, minced

1/4 cup minced crystallized ginger

Whisk together flour, baking powder, baking soda, salt, and sugar. Combine the buttermilk, melted butter, and egg in a separate bowl and then add to the dry ingredients stirring just until combined. Fold in the rhubarb and ginger.

Line a muffin tin with papers and spray briefly with cooking spray. Divide the dough between 12 muffin cups. Bake in a hot oven at 425 degrees F. for 20 minutes, or until golden brown.