Rhubarb Orange Ginger Jam
Posted on 30 April 2014
Oh my, why is it so very hot?
It was well over 90 degrees today. Which meant that it was over 80 degrees inside my house, due to poor insulation, old windows, and lack of window coverings. After over 3 years of Matt’s badgering, I have finally agreed to spring for air conditioning…once we get new windows. That sounds like a fair compromise, right?
Luckily, since I made this month’s entry for Can It Up a few weeks ago before my latest trip to Pittsburgh, the high temperatures inside the house weren’t further compounded. Wheeeee!
Rhubarb has been at the farmers market for a few weeks — and it’s the perfect foil for this month’s ingredient, oranges. I made an orange rhubarb chutney last year and it was a hit.
But this year’s version required the addition of a gingery zing! This bright, tart, and slightly spicy jam will be a fine addition to roasted pork tenderloin or slathered on English muffins.
What’s your favorite way to eat jam?
Adapted from the Ball Complete Book of Home Preserving