Friday, June 28, 2013

Rhubarb & Ginger Jam

Hello :) On Wednesday it was sadly my last day working at the Ethiopian food stall at EQ markets. I'm going to miss Hali's food; my weekly fix of Ethiopian curries with his amazing chili and yoghurt sauce. If you ever get a chance, I highly recommend visiting the stall, just watch out for the big queue that begins at 12! 

I'd been there for over 2 years, but now it's time for travel and a bit of change. Something else I'll miss is the fresh, organic produce from Burrawang (the stall is just near Toby's estate coffee), which I enjoyed buying every week. I always stocked up on bunches of super green kale, picked yesterday broccoli, and creamy potatoes. Oh, and rhubarb. For jam making.

Their veggies, because they're so fresh, last ages in the fridge. Rhubarb is still good after a few weeks, although I had neglected it for almost a month and wasn't sure what to do. Then I thought of jam...and ginger...and did some googling. So here's my recipe I've made several times.

Recipe: Rhubarb & Ginger Jam (makes 1 jar)

1 bunch rhubarb
1 cup sugar
1 lemon, juiced
Grated ginger

1. Chop rhubarb into small pieces and add to a large bowl.
2. Mix in the sugar, juiced lemon and ginger to taste. I probably add a thumb sized piece. I find the ginger taste becomes more prominent after the jam has cooled, so be careful not to add too much.
3. Leave to sit for 30 minutes.
4. Add to a big pot, bring to the boil, then simmer for 20 minutes or so. You want the rhubarb pieces to break down and the mixture to reduce, but leave it a little chunky. 
5. Spoon into a sterilised jar and pop in the fridge.

To serve- 
My favourite way to eat it is topped on porridge (soaked overnight in full cream milk). It's so scrumptious! Sweet, zingy, and syrupy. 

2 jars of rhubarb & ginger jam I made for the farmers that grew the rhubarb as a thankyou for all the wonderful produce from them. I just hope they like it!

Do you like making jam? (I've made strawberry jam here previously)

  I'm leaving on Monday morning for Copenhagen and my European adventure will begin!! I'm doing last minute packing and researching for the trip, so again if you have any advice on anything we should do (including museums, cafes, markets, gardens etc!) I would love hear it! We'll mostly be in France (Paris, Lyon, Nice, Avignon) and Spain (Barcelona, San Sebastian, Bilbao, Madrid), but also Amsterdam and Brussels.

Have a wonderful month! I will be back and ready for blogging fun times about my travels in August. In the meantime, you can see photos of my trip on instagram.

Hannah x

1 comment:

  1. yum yum, this recipe looks so yummy! Great combo.
    Heidi xo