Strawberry Rhubarb Jalapeno Spread

 Strawberry Rhubarb Jalapeno Spread


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. 

Sri Lankan Mustard

The tigress who not longer blog's made this mustard from a recipe of Madjur's and so I took the recipe and tweaked it. I added honey. I feel you can give and take your taste to make the mustard the way you like it. The best part of this is that it gives you the real mustard taste you are looking for. I do have a standard mustard recipe for the faint of taste.

Sri Lankan Mustard

**Adapted from the book called  At home with Madhur Jaffrey

Ingredients


6 tablespoons yellow mustard seeds
4 cloves garlic, diced
1 & 1/2 inch slice ginger, peeled and diced
1 cup apple cider vinegar
3 teaspoons cayenne powder
* If you want less bite add less Cayenne
3 1/2 teaspoons sea salt
1/4 teaspoon turmeric
4 teaspoons sugar





Place the mustard seeds, garlic and ginger in a jar and cover with the vinegar
Let stand for 24 hours at room temperature














Place vinegar mixture in blender
Add cayenne, salt, turmeric and sugar and blend until a creamy consistency
* add a bit more vinegar if it is too dry.
Once blended, place in jar and let stand at a cool room temperature for 3 days
Store in the fridge there after.

Be creative you can add to this to tweak it I added a tablespoon of mesquite honey