Okay, okay, I promise this is my last rhubarb recipe! Since it is very near to the season in Canada I thought some of you might want to try this one. We serve it over a block of Philly cream cheese and sometimes place a few anchovies across the top. Each bite gives you heat, sweet, salty and spicy. Just serve it with your favourite crackers. And, no need for pectin…the recipe is for a 15 oz. jar and keeps two weeks in the fridge. If you are into canning there are directions for that too.
Raspberry Rhubarb Jalapeno Jelly https://es.pinterest.com/source/chocolatemoosey.com/
3 cups fresh raspberries (thawed if frozen)
1 cup chopped rhubarb (roughly 1 stalk)
1-2 large jalapeno peppers*, seeds and membrane optional for heat
3/4 cup granulated sugar
1 tablespoon lemon juice
- Place a small dish into the freezer to use for testing the jam.
- In a large deep skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it. Spoon into heat-proof container and cool to room temperature. Store in the refrigerator for up to two weeks.
To can jam**
- Wash one 8-ounce (or 6-ounce + 2-ounce) glass mason jar with a two-piece lid with soap and hot water. Dry completely.
- Add the jar(s) and lid pieces to a large pot of boiling water deep enough for the jar(s) to be completely submerged in water. Once the water is boiling, leave the jar(s) in there until ready to use.
- Remove the jar(s) and lids from water and drain out all of the water from the jar. Keep the water boiling. Spoon the jam into the jar(s). Wipe excess jam off the rim of the jar(s) so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar(s) still.
- Place sealed jar(s) back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.