Receta Spicy Rhubarb Jam
Spicy Rhubarb Jam
I am down to my last 2 jars of homemade Spicy Rhubarb Jam~ This makes me sad because Spring has not yet Sprung here in Northern WI. I will not beable to stop at my favorite farm stand, on my way to Antigo WI, and pick up fresh rhubarb, anytime soon! So I am going to savor every last bite~ If you are able to get your hands on some Rhubarb in your area, I recommend making this slightly sweet, tart, spicy jam. I love this jam on Beer Bread but it's good on just about everything~
- Spicy Rhubarb Jam~
- 2 Oranges
- 2-1/2 pounds Rhubarb, diced
- 3-6 Dried Chile Peppers, according to taste
- 6 Tablespoon Ball Classic Pectin
- 6 cups Sugar
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 chile 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
Ball Fresh Preserving Recipe shared @ Miz Helens Country Cottage The Busy Bee Hive Showcase Your Talent Thursday