This jam features all the same great flavors as that pie: tart rhubarb, sweet raspberries, and spicy ginger. A few tips: I find the best way to grate fresh ginger is on a microplane. Be sure to catch any extra juice. If your rhubarb stalks are especially fat, halve them lengthwise before chopping them. The goal is to break them down as quickly as possible to preserve the fresh flavors. I used lemon zest and juice in this recipe because that's what I had on hand, but lime would work equally well.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. Skip the cakes and muffins and pair it with simple buttery croissants, whole-wheat toast, or brioche.
- 2 1/4 cups sugar
- 3 teaspoons Pomona's Universal Pectin
- 8 cups diced rhubarb
- 1 cup raspberries
- 1 tablespoon zest and 2 tablespoons juice from one lemon
- 4 teaspoons calcium water
- 1/4 cup minced crystallized ginger
- 1 tablespoon grated fresh ginger
Whisk the sugar and pectin in a medium bowl and set aside.
Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.
Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.