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Tag: Jams+

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

Rhubarb Hot Pepper Jelly

 

2 cups chopped rhubarb (about 3– 5 medium-size stalks, cut into ½-inch pieces)

6 cups plus 2 T. sugar, divided

1 cup seeded and chopped red bell pepper or banana pepper

½ cup seeded and chopped jalapeño, serrano, or Thai pepper

½ cup chopped red onion

1½ cups white vinegar

2 (3-ounce) pouches liquid pectin

 

Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.

Fig Chutney

Fig Chutney

Fig Chutney

 

Yields approximately 3 C.

 

1 T. olive oil

1/2 cup onion, diced small

1/4 cup red wine

1/4 cup balsamic vinegar

1/4 cup sugar

2 C. fresh figs, roughly chopped

1 sprig fresh thyme, leaves picked off stems

Water to cover

Salt

Pepper

 

Heat olive oil in a sauté pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed. Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.