Spring has sprung and so has rhubarb, the new staple in my kitchen. Twice a week I buy rhubarb. I’m never quite sure what I will make with it, but since it’s so lovely and fresh, I can’t ever resist. Last week I made a rhubarb upside-down cake for my daughter’s teacher, and over the weekend I made a rhubarb marshmallow cake (!). Both exceedingly delicious. Using rhubarb in baked goods is easy but I wanted to make a jam and start to include it in savory dishes. Maybe combine jam and savory? Or in a cocktail?
Earlier this year I bought a huge supple of jars and I now have a wall of boxes filled with empty jars. So, I’ve been making jam. With so many jars on hand, experimenting with new flavors seems the right thing to do. I had about two pounds of rhubarb and I decided to look through my fridge for inspiration. I settled on jalapeños, raspberries, and Meyer lemon to accompany the rhubarb.
This jam is quick to make and has now become a favorite. I particularly like the tangy fruity spice combination, which means I can have it with cheese. Bread, cheese, and jam is the perfect elevenses pick-me-up with a cup of coffee or tea..
Rhubarb Jalapeño Jam
- 2 pounds of rhubarb, cut into uniform cubes
- 1 basket of raspberries
- 2 large jalapeños, quartered and seeded then thinly sliced
- 2 pounds of sugar
- the zest and juice of 3 Meyer lemons
- In a large preserving kettle, add the rhubarb, raspberries, jalapeños, lemon zest, and sugar.
- Over medium heat, gently stir the ingredients until the sugar has dissolved.
- Lower the heat and cook gently until the jam reaches 220 F. This should take between 30 to 40 minutes.
- In the meantime, sterilize your jars and lids. This recipe yields 6 eight oz jars.
- When the jam reaches 220F, add the lemon juice and give a quick stir.
- Let the jam cook for a few more minutes and then remove from heat.
- Fill your clean jars according to jar specifications. Wipe the rim, and screw on lid.
- Process in a water bath for 10 minutes.