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…..
2 1/2 pounds
3 to 6
dried chili pepper pods, or to taste
ball classic pectin
- Squeeze juice from oranges. Measure juice, adding water if needed to make 1 cup; set aside.
- 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.
- Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
Yield: about 7 half pints