Take 22 sticks of Rhubarb from the farm
2 large baskets of strawberries chopped
4 cups sugar
1/4 cup of lemon juice (No seeds) some of the rind chopped
1/4 cup fresh chopped jalapenos (or dried)
Chop your Rhubarb into small pieces. Put your rhubarb into a stainless steel pot with enough water to cover and simmer for 30 minutes this will soften your rhubarb.
While that is simmering chop your strawberries. Drain the chopped rhubarb and set aside.
Measure out your sugar. It is better to have everything ready to mix.
Put your fruit into a large pot with the lemon juice.
Add the chopped/ground jalapenos to the pot.
After the half hour add 4 cups of sugar continue with a rapid boil for another half hour. Once it is to gel turn off the heat.
Get your jar out of the water bath and pour the jam into jars.
Wipe the rims clean cap and secure. Place your jars into the water bath your jars for 15 minutes.
Remove the jar and let them cool for at least 12 hours.
Remove the twist from the jars wash the jars and label.
This is good with Cream cheese or any cheese and crackers....oh yeah do not forget the wine.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.
There we go again with the wine LOL - where do you get all your nice fresh produce? Oh, I forgot! You live in California - I miss California's produce and farmer's markets and even the grocery stores have a great selection. I love rhubarb and that combination sounds intriguing but it does sound good with cream cheese on crackers - I love those little thin baked rice crackers, don't you?
ReplyDeleteOh, well (sigh!) I can only imagine - and drool LOL
How do you determine how many cups of rhubarb 22 stalks makes?
ReplyDeleteHard question because ever rhubarb is different in length and size. I think 2 stalks make a cup.
ReplyDelete