That right there is a little tribute to a friend (who we’ll just call Squinty) and one of his favourite songs by a lady named Michelle Shocked called Makin’ Jam.
Coincidentally, I decided to make some jam of my own yesterday evening.
I haven’t done much preserving yet this year in comparison to last year, but that’s just because I made so many jams, jellies, preserves, conserves and syrups that I haven’t needed to replenish much of my supply just yet. And while I love jam so much that I can eat it unadulterated by the spoonful, I don’t have too many opportunities to use it in my day to day life, so it really lasts around our household. The only thing we’ve practically run out of were those fabulously tangy gherkins; we’re down to the last pint jar and are severely rationing them until I can make another batch. I’ll be making a double batch this year just in case.
This recent jam session came about because I wanted to use up the rhubarb I received in our farmshare box last week. Having grown up in Winnipeg where rhubarb is plentiful, I can wax poetic about the stuff, but I’m not a big fan of it when it’s cut with strawberries, as is common when adding rhubarb to jams. I started thinking that a pure rhubarb jam might be an interesting iteration, so I began planning my attack and gathering tools in the kitchen.
I combined the chopped up farmshare bundle with some sugar, chopped candied ginger, and a split vanilla pod and let it simmer on the stovetop for about 45 minutes on low. Toward the end when it began to reach that perfect sticky consistency, I checked the flavour and added a splash of lemon juice for good measure. Funnelled into a jar it made just enough for 1 cup of jam. Voila!
