Oriental Rhubarb Jam

Introduction

History

Rhubarb has been used in cooking for centuries, with its origins in Asia. This recipe combines traditional rhubarb jam with Oriental flavors to create a modern twist on a classic favorite.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to finely chop the rhubarb to ensure a smooth jam consistency.

- Stir the jam constantly while cooking to prevent burning.

- Skim off any foam that forms on the surface of the jam while cooking.

- Use hot, sterilized jars to preserve the jam for longer shelf life.

Serving Suggestions

Enjoy Oriental Rhubarb Jam on toast, scones, or as a topping for yogurt or ice cream.

Cooking Techniques

This recipe requires simmering and stirring to create a thick and transparent jam consistency.

Ingredient Substitutions

If you don't have candied ginger, you can use fresh ginger or ground ginger as a substitute.

Make Ahead Tips

Oriental Rhubarb Jam can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve the jam in a decorative jar with a ribbon tied around the lid for a homemade touch.

Pairing Recommendations

Enjoy Oriental Rhubarb Jam with a cup of green tea or spread on warm biscuits for a comforting treat.

Storage and Reheating Instructions

Store the jam in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2 weeks.

Nutrition Information

Calories per serving

Each serving of Oriental Rhubarb Jam contains approximately 100 calories.

Carbohydrates

Each serving of Oriental Rhubarb Jam contains approximately 25 grams of carbohydrates.

Fats

This jam is fat-free.

Proteins

There is no protein in this recipe.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains sugar and ginger, which may be allergens for some individuals.

Summary

Oriental Rhubarb Jam is a low-fat, low-protein spread that is high in carbohydrates and vitamin C.

Summary

Oriental Rhubarb Jam is a unique and flavorful spread that combines the tartness of rhubarb with the warmth of five spice powder and ginger. Enjoy this jam on a variety of dishes for a delicious and exotic twist on a classic favorite.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Oriental Rhubarb Jam. It was many years ago, when I was just a young girl visiting my Aunt Mabel in the bustling city of Shanghai. Aunt Mabel was a renowned chef in the city, known for her unique and innovative recipes that combined traditional Chinese flavors with a modern twist.

I remember the smell of the kitchen as I entered, a heady mix of sweet and tangy aromas that made my mouth water. Aunt Mabel was busy at the stove, stirring a pot of bubbling red liquid that filled the air with the scent of rhubarb and spices. Curious, I asked her what she was making, and she smiled and beckoned me closer.

"This, my dear, is Oriental Rhubarb Jam," she said, as she poured the jam into jars and sealed them with a satisfying pop. "It's a recipe I learned from a dear friend many years ago, and it's been a favorite in our family ever since."

As I watched Aunt Mabel work her magic in the kitchen, I knew that I wanted to learn how to make this delicious jam for myself. And so, over the next few days, I shadowed her in the kitchen, taking careful notes and memorizing each step of the recipe.

The first step in making Oriental Rhubarb Jam, Aunt Mabel told me, was to chop the fresh rhubarb into small pieces and cook it with sugar and water until it was soft and tender. Then, she added a blend of spices – cinnamon, ginger, and star anise – that gave the jam its distinctive Oriental flavor. Finally, a splash of soy sauce and a squeeze of lemon juice added a savory note that balanced out the sweetness of the rhubarb.

As I helped Aunt Mabel stir the jam and fill the jars, I felt a sense of accomplishment and pride. I had learned a new recipe, one that had been passed down through generations and was now a part of my own culinary repertoire.

Over the years, I have made Aunt Mabel's Oriental Rhubarb Jam many times, always with fond memories of that first time in her kitchen. I have shared the recipe with friends and family, and it has become a favorite at potlucks and gatherings.

But the best part of making this jam is the joy it brings to others. There is something special about sharing a homemade treat with someone you care about, knowing that it was made with love and care. And so, every time I make a batch of Oriental Rhubarb Jam, I think of Aunt Mabel and the lessons she taught me about cooking and sharing food with others.

I may not be a renowned chef like Aunt Mabel, but I take pride in the fact that I can carry on her legacy through this recipe. And as I stir the bubbling pot of jam on the stove, I feel a connection to the past and to all the generations of cooks who have come before me. Cooking is more than just a way to nourish the body – it is a way to nourish the soul and create memories that will last a lifetime. And for that, I am grateful.

Categories

| Chile Pepper Recipes | Chinese Five-spice Powder Recipes | Chinese Recipes | Crystallized Ginger Recipes | Rhubarb Preserves And Jam Recipes | Rhubarb Recipes |

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