Rhubarb, Strawberry and Ginger Marmalade Recipe

Ingredients:

1 lb. rhubarb, trimmed and chopped
1 lb. strawberries, hulled and chopped
2-inch piece of fresh ginger, peeled and grated
1 lemon, zest and juice
4 cups granulated sugar
1 tsp. salt

Directions:

In a large, heavy-bottomed pot, combine the rhubarb, strawberries, grated ginger, lemon zest, and lemon juice.
Stir in the sugar and salt.
Cook over medium heat, stirring occasionally, until the sugar dissolves and the fruit begins to release its juices.
Bring the mixture to a boil, reduce heat to medium-low and simmer, stirring frequently, until the marmalade thickens and reaches 220°F on a candy thermometer (this should take about 30-40 minutes).
Remove the pot from the heat and let cool for a few minutes.
Pour the marmalade into sterilized jars and seal immediately.
Store in a cool, dry place for up to 6 months.

Verdict:

This rhubarb, strawberry and ginger marmalade is a delicious and unique twist on traditional strawberry jam. The tartness of the rhubarb contrasts nicely with the sweetness of the strawberries, while the ginger adds a subtle yet spicy kick. The lemon zest and juice help to brighten the flavors and balance out the sweetness. This marmalade is perfect for spreading on toast or scones, or as a topping for yogurt or ice cream.