Tove Jannson's Moominmamma (that's Moomin's mother, of course) apparently made a delicious rhubarb jam with ginger. So when I found myself with lots of rhubarb the other day, I decided to make rhubarb & ginger jam, just like Moominmamma. I've made it few times before, and really like it. It's a slightly tart rhubarb jam, where ginger leads exactly as much zing as you choose, and it's not overly sweet (we've reduced the amount of sugar a bit). We enjoyed it with golden saffron pancakes yesterday morning, and have a jar in the fridge for the coming weeks...
Moominmamma's rhubarb and ginger jam
Adapted from Sami Malila "Muumimamman keittokirja" WSOY 1993
Makes one 500 g jar, plus a bit more
1 kg rhubarb
400 grams sugar
100 ml water
a thumb-sized piece of ginger (or a bit more, or less, depending on how much ginger zing you want)
Wash the rhubarb, and peel if you feel like (I never peel young or early rhubarb, as it'd reduce the lovely colour). Cut into 2 cm chunks and place in a large pot. Add sugar, mix. Add some water and and the knob of ginger.
Cook on a very low heat until rhubarb has softened (i.e. the jam should barely bubble when cooking), mixing thoroughly every now and then to avoid sticking to the pan. Remove any scum that appeares on the surface.
Scoop out the knob of ginger and divide the jam between sterilised hot jars. Place the lids on top. Keep in a cool and dark storage room.
Other jam recipes @ Nami-nami:
Fake Cloudberry Jam (August 2006)
Clotilde's cherry tomato jam with cinnamon (August 2005)
Delia's redcurrant jelly (August 2005)
Wild Strawberry 'Fridge' Jam (June 2007)