Strawberry Rhubarb Ginger Jam + Giveaway

So there’s something absolutely magical about the first quart of local summer strawberries around these parts. Actually, there’s something really magical about the second quart – the first quart rarely makes it home. Joel gets it. Strawberries are a fleeting thing in the Northeast – before you know it they’re gone. In fact, I completely missed them last year due to that pesky rite of passage for new lawyers (ahem, the bar exam). So this year, I knew I had to do it up.

After a strawberry deluge last week (51 jam-ready pints!) I got more from my CSA this week. The perfect pairing with some of the world's greatest wood fired chocolate chip cookies.

Obviously, some had to go into jam. A simple strawberry jam is what I was after. You know the one – strawberries, sugar, some lemon and a little pectin to make it set – thats it. The kind that takes you right back to early summer in the middle of the winter, or whenever you happen to pop open the jar. I set that second quart to macerate with the typical double berries to sugar ratio. Almost everything went according to plan – even with a new kind of pectin. It set beautifully. It even looked like Martha Stewart made it. Except… the sweetness. It was way, WAY over the top. I dont know if I spaced when macerating (it happens) or the berries just were that ripe (also possible) but it was just too much. A huge wave of guilt came when I thought about ruining that precious quart.

What’s that – necessity is the mother of invention? Apparently. I had all the ingredients of Kaela’s (er, Tai’s) Rhubarb Ginger Jam ready to go. Back into the dutch oven went the cavity-inducing strawberry batch, with an almost equal amount of rhubarb and candied ginger. For extra punch, I added in a tablespoon(ish) of powdered ginger, to ensure the jam would even up.

I’m really happy with how the jam turned out. Its still sweet, but nicely warming from the ginger. Due to its creation, though – I can’t really share a recipe – there isn’t one! I’m sure you would end up with an equally tasty version by adding some ginger to your standard strawberry rhubarb recipe. As always, if you want to put it up, add 220° jam into hot jars, top with hot, wet lids, and process for 10 minutes. [If you need a review, please buy the Ball Blue Book and check out the National Center for Home Food Preservation.] As always, you can just turn it into a fridge jam – the best way to experiment in small batches.

If you’re not a huge ginger lover like me, I would only add a bit of candied ginger to taste. And dont worry – there are plenty of simpler strawberry recipes to come. If you are a ginger lover, though, I can’t recommend this jam enough. In fact, I’m so happy with it that I’ll even send a half pint to one lucky SK reader in the US or Canada. Just leave a comment here telling me about your favorite way to use/inhale/preserve seasonal strawberries. Need inspiration? Check out last night’s #punkberry discussion started by Sean at Punk Domestics. Entries to close Sunday June 26th at 11:59pm eastern time.

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26 Responses to Strawberry Rhubarb Ginger Jam + Giveaway

  1. Cody says:

    favorite strawberry consumption? eating them, of course. I’m a big fan of a simple stack of ripe strawberries (hard to come by in Juneau), and if I’m feeling excitable, I’ll grab a canister of whipcream. What can I say? I’m simple and I like easy. 🙂

    Though, from our recent conversation, I’m inclined to mix up a batch of strawberry salsa with our vitamix – I’m pretty sure it’d be amazing.

  2. Julia says:

    Me please! I would really like to pickle some strawberries this year. Not sure if I’ll get to though, as they’ll all probably become jam!

  3. I love strawberries. They would make a great sweet sour sauce for many things and just good with anything I suppose. I like them for toast. Rita Spratlen

  4. The best way to eat strawberries is to dip them in sour cream and then roll them in brown sugar, duh!

  5. Cindy Boggs says:

    I’m interested in your jam. Strawberry & rhubarb is a favorite of mine and adding ginger would give it warmth and difference. It definitely sounds delicious!

  6. Nichole says:

    I just love eating them! But I always make a double batch of strawberry jam and freeze some to enjoy later in the year. 🙂

  7. jonquil says:

    most favorite way to eat strawberries is a touch of sugar, then sliced thick & added to tom/fresh mozz/fresh basil salad. if i’m ravenous, i add raisins, red lettuce, & crisped up bacon…..

  8. Kathleen Sisil says:

    Is there a bad way to eat strawberries? I put them in all my summer salads, eat them sliced with a bit of sugar, but probably my favorite is when I make my grandmother’s Swedish pancakes – I slice them thinly sprinkle a bit of sugar and squeeze some fresh lemon over the top

  9. How did I miss this one earlier? Strawberries, strawberries – they are amazing. And I’m in danger of missing them myself this year if I can’t get out to the fields soon! It’s so hard to pick a favorite strawberry preserve.. but I have to say that dried strawberries really surprised me. They are so much better than they look! Packed with flavor, crisp & crunchy, they are always the of our dried fruit stores to disappear.

    I have GOT to get out to the strawberry fields!

  10. Christopher says:

    One generous bowl + huge hunk of angel food cake + as many sliced strawberries as possible. Pour over just-melted vanilla bean ice cream (so it’s still cold, but pourable). Gild the lily with whipped cream if you dare.

    I have enjoyed this and many trips to spin class this summer.

  11. Kathy says:

    Love, love, love making strawberry jam!! Never thought to put strawberries, rhubarb & ginger together – sounds lovely!! One day, I’d like to make strawberry lavender jam.

  12. Amy says:

    Eating strawberries fresh from my garden with my little girls!

  13. We like to eat ’em just like they are. I’m just getting into canning/preserving, and I hope to make a jam of some kind this summer.

  14. Really hard to get our Lucero Farms or Swanton Berry Farms organic strawberries home from the farmers market…but when we do, I love an arugula salad with strawberries, goat cheese, toasted walnuts and caramelized onions. Balsamic vinegar, a little good peppery olive oil and sea salt is the finish.

  15. Lauren says:

    I’m still living off three jars of homemade Nutella (the secret: add extra hazelnuts at the end to make it chunky) and spread it on toast with sliced strawberries on top. Tastes best at midnight.

    Saying you’re not a huge ginger lover is a sort of blasphemy to me.

    • Kate @ Snowflake Kitchen says:

      That sounds perfect… especially the midnight part. I’d love to see your recipe!

  16. Mmm this sounds delicious… a lot of times mistakes come out quite yummy! My favorite way to use strawberries is eating them as-is. Ripe and juicy are the best! However, I’ll admit I love fruit desserts, and a good strawberry tartlette with pastry cream is always welcome 😉

  17. Jessica Blaylock says:

    Strawberry lemon marmalade!!!!!

  18. nomnivorous says:

    strawberries make the most amazing jam ever. add some balsamic to a basic recipe, and you get heaven!

  19. My favorite way to eat strawberries is de-stemmed and dipped in sugar or in strawberry shortcake. Not healthy, but good.

  20. Sara says:

    Oh, I had to comment but on the bar exam thing. I had the joy of the NY and MA bar experience. MA bar experience while on maternity leave with my first son. I like strawberries best fresh, (unlike other berries, I’m not really interested in baking them into things!) In any case, my (sadly rare) dabblings in jam-making have invovled strawberries. Was supposed to go picking this weekend and then have a jam party with a friend, but MA weather interfered–glad you got a good haul last weekend if your weather is similar. Will definitely visit your blog in the future–love to find blogs in my region, and we have the shared bar exam misery…

    • Kate @ Snowflake Kitchen says:

      Thanks Sara! I hear you on the misery – its so strange to have friends going through it right now.

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