It’s Sunday night somehow already. Sheesh! How the heck did that happen?
This weekend was mildly productive. The cold temperature had me down though so I’ll admit I wussed out a bit on Sunday and didn’t get as much done as I would’ve liked. C’est la vie. I needed a nap.
Friday night I scored more rhubarb from my cousin Amy. Woohoo!
I decided on a Rhubarb Ginger Spread for the third round.
Spreads mean that the sugar in the jam is honey. Honey provides a sweet, smooth finished product and I love making (and eating) spreads. Lucky for me I had some really delicious honey in the larder. Black Dog Acres is a vendor at the Kent Haymaker Farmers’ Market and Kristen has great stuff – especially her honey. Delicious.
I grated a bunch of ginger and added it to my rhubarb along with the honey. I stirred this up and put it in the fridge to macerate overnight.
See all that liquid in the third photo? THAT is why macerating your fruit makes a superior jam. I don’t need to add any additional liquid at all. All of that came from the rhubarb. Nice.
At this point I tasted and decided to add more ginger and a bit more honey. Then I added the juice of a lemon and got to jammin’.
Mmm. This is good stuff. Tart and sweet with just enough kick from the ginger. I really like this one.
We worked on the goat fence a bit more on Sunday but the cold weather really had us down and we didn’t finish their new living space. We’re close though and hopefully we can knock it out a night this week.
But check out what we found while fencing – a monster morel! Look at that baby! Huge!