Spicy Rhubarb Jam
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 else. Muffins, scones, sandwiches, you name it. Spicy rhubarb jam is super delicious spooned over a block of softened cream cheese and used as a spread for crackers or as a dip for pretzels.

Canning Definition
A method of preserving food by hermetically sealing it in glass containers. The use of special canning jars and lids is essential for successful canning. The canning process involves quickly heating jars of food to high temperatures, thereby retaining maximum color, flavor and nutrients while destroying the microorganisms that cause spoilage.
During processing, the food reaches temperatures of 212 degrees, with the boiling-water bath method. Food reaches 240 degrees using a pressure canner. Any air in the container is forced out between the jar and lid. A vacuum is created as the food cools and contracts, sucking the lid tightly to the jar. This airtight seal is vital to prevent invasion by microorganisms. Refer to a cookbook or one of the many websites dedicated to canning.

Spicy Rhubarb Jam
Ingredients
- 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
Instructions
- 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.
If you like Spicy Rhubarb Jam then you will definitely love this jelly also. Jalapeño Apple Jelly
Pick Your Own
For all of your canning needs and questions stop by Pick Your Own. You’ll find everything you need to know about canning. Not only that, you’ll find out where to “pick” your own fruits, vegetables and everything in-between. Pick Your Own has a world of information. When I first started canning, only a few years ago, I found all my canning information and recipes on Pick Your Own.




16 Comments on “Spicy Rhubarb Jam”
How does one convert 2 & 1/2 pounds of rhubarb to cups for the Spicy Rhubarb Jam recipe??
Hello,
Roughly 3 cups of chopped rhubarb equals one pound. 6 1/2 – 7 cups chopped rhubarb would work in this recipe. Adjust according to taste. Lynn
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Thank you Miz Helen~ I will go get my Red Plate! See you next week~Lynn
This looks so amazing!! YUM! Just pinned. Thank you so much for sharing with us at A Bouquet of Talent this week. So thrilled to have you share with us. Happy Friday!!
Hugs
Kathy
Hi Kathy~ Thanks for stopping by, it's always good to see you:) You have a great weekend also:) Lynn
We LOVE rhubarb! Unfortunately it doesn't grow all that well here in East Texas. This sounds awesome though! I wonder if I could use frozen rhubarb instead of fresh? Thanks so much for sharing.
Hi~ Thanks for stopping~ I have never tried frozen rhubarb before but you could certainly try it~ I don't see why it wouldn't work:) I think the key would be to not squeeze out any juice from the frozen thawed rhubarb:) Let me know it you try it~ Lynn
Lynn – CONGRATS! I'm here to tell you that you are one of the winners of the giveaway at my blog (sorry, it's not the annual Taste of Home cookbook, but another). Thanks so much for your entries. Check out the updated post at my blog and find out how to leave me your
mailing address. I plan to mail out the packages by the weekend. Hurrah for you! http://thebetterbaker.blogspot.com/2013/04/a-giveaway-celebrating-5000-facebook.html
Really? Wow! I almost fell off my chair!! I never win anything…until now:) I will be right over~Lynn
Lynn, thanks for linking this in. Hope you are having a good week. Cheers
Thanks for Carole! Thanks for stopping by and have a great weekend~ Lynn
Lynn, I love Rhubarb.. funny you mention this as I had just looked out the window yesterday (at the snow) to notice the rhubarb had came up a bit. I hope it survives all this crazy weather we have all been having !! YIKES ! Happy you are home safe and sound, although I bet you are missing your grand babies xx
Hi Cindy~ I hope your rhubarb survives this crazy weather too:) I have yet to plant rhubarb and have it come up….? Yes, I'm home now and I do miss my grand babies…even more than I thought:( My dogs were sure happy to see me, I have never been gone that long:) Lynn
Spicy sound GREAT! I've never had this flavor of jam before. =0)
I'm now following via bloglovin (thought I was already, but now I am). =0)
~Kim
http://www.2justByou.com
Hi Kim~ Thanks for stopping by today and thanks for the follows~ See you next time and hope you try the jam:) Lynn