I found myself in the garden the other day, just standing and staring blankly at all the work I have to do to get it ready for another season.
Once the feeling of being completely overwhelmed passed and I snapped out it, it dawned on me that my to-do list just got a bit longer.
However as my mind began to wander to all the wonderful adventures in canning I would involve myself in this summer.
all the fresh vegetables I would have to pick, the potatoes to dig, and the herbs to dry, I would get to eat like a queen with all the canning I can do.
As my eyes passed over the barrel where the rhubarb plant lives, I suddenly had a vision memory of making the Rhubarb Ginger Jam.
I am now anxiously awaiting the arrival of the warmth of spring to waken my rhubarb plant, so I can nurture her into providing those delicious ruby red stalks of fresh rhubarb.
The wonderful aroma of fresh cut rhubarb as it fills the kitchen while I am canning, and who doesn’t like the aroma of fresh ginger!
When these two flavors are blended together it is like a symphony of flavor, they go together so wonderfully, I cant even put it into words.
Thankfully as I stood in the garden the winds of March blew past me, reminding me its to early to start the ritualistic wakening of my garden friends.
If the skies had not clouded over that day, giving the air a sudden chill, I would still be in the garden, digging, pulling, planning, sitting on the ground talking to my plants.
Rhubarb Ginger Jam
Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil.
You will cook until the mixture is thickened, between15 and 20 minutes, stirring often to prevent sticking to the bottom of the pot.
Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes.
Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight