I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Tuesday, September 9, 2014

Raspberry, Rhubarb and Hot Chili Jam

If you like sweet heat, then this is the jam for you.  It probably wouldn't be good on your morning toast, but on a cracker with some brie or cream cheese.....well, you'll just have to try it yourself.

1  1/2 cups raspberries
1/2 cup rhubarb, chopped
1 hot chili pepper, very finely chopped
1/3 cup sugar
1  1/2 tsp lemon juice

My rhubarb was very young so I just cut it into 1 inch pieces, but if you have more mature rhubarb you might want to chop it more than that.
I used the rhubarb leaf to hold on to the chili pepper while chopping it.  Worked fine for keeping the hot stuff off my hands.

If you like your jam a little hotter leave more pepper seeds in the mix.
Dump all the ingredients in a saucepan.  Oh and put a dish in the freezer for testing the jam later.  Bring to a boil and continue cooking for 10-15 minutes.  When it looks like it's thickening take the dish out of the freezer and put a spoonful of jam on it.

If you tilt the dish and the jam runs too quickly, then boil for a few more minutes.  Test until you like the consistency.
This recipe just made one small jar so you can keep it in the fridge.  But if you want to keep it on the shelf put your jam in a sterilized jar and process in a hot water bath for 10-15 minutes.  Check seals in 24 hours.  If they are not good,  just keep the jam in your fridge.

You might also like:

Cantalope Jam


Pineapple Basil Jam


Grape Jam


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