Rhubarb Jalapeño Jam

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
  1. In a large preserving kettle, add the rhubarb, raspberries, jalapeños, lemon zest, and sugar.
  2. Over medium heat, gently stir the ingredients until the sugar has dissolved.
  3. Lower the heat and cook gently until the jam reaches 220 F. This should take between 30 to 40 minutes.
  4. In the meantime, sterilize your jars and lids. This recipe yields 6 eight oz jars.
  5. When the jam reaches 220F, add the lemon juice and give a quick stir.
  6. Let the jam cook for a few more minutes and then remove from heat.
  7. Fill your clean jars according to jar specifications. Wipe the rim, and screw on lid.
  8. Process in a water bath for 10 minutes.

Rhubarb Jalapeño Jam on Punk Domestics
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