April 24, 2013

Spicy Rhubarb Jam

On the Menu Today~
Spicy Rhubarb Jam

If you have access to rhubarb,
I highly recommend making this slightly sweet, tart, spicy jam.

Spicy rhubarb jam is delicious on beer bread but
it's also delicious on just about everything....
Muffins, scones, sandwiches.....

Spicy Rhubarb Jam

  • 2 oranges
  • 2 1/2 pounds rhubarb, diced
  • 3 to 6 dried chili pepper pods, or to taste
  • 6 tablespoons ball classic pectin
  • 6 cups sugar
Cooking Directions
  1. Squeeze juice from oranges. Measure juice, adding water if needed to make 1 cup; set aside.
  2. Remove white pith from one-half of orange peel. Cut peel into thin slivers. Combine orange peel, orange juice, dried chili peppers and rhubarb in a large saucepan. Simmer covered about 3 minutes, or until rhubarb is tender. Stir in classic pectin. Bring to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove dried chili peppers and discard. Skim foam if necessary.
  3. Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Adjust two-piece caps.
  4. Process 10 minutes in a boiling water canner.

Yield: about 7 half pints

Rhubarb, Jam

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