khoni
Treat your taste buds to a cool mix of flavours with our newest recipe on the blog – Rhubarb and Chilli Jam. This tasty blend combines the sour taste of rhubarb with the spicy heat of chilli, making a perfect match that will take your cooking to the next level. Come along as we explore how these two ingredients come together to make a jam that’s sweet and spicy.
Ingredients:
- 500g rhubarb, chopped into 2cm pieces
- 3 red chillies, deseeded and roughly chopped (adjust to your spice preference)
- 500g jam sugar (or granulated sugar with pectin added)
- 1 orange, juiced
- 30g ginger, grated
Instructions:
- Combine chopped rhubarb, orange juice, and grated ginger. Heat gently over low heat, stirring occasionally, until the sugar dissolves in a large pot
- Increase heat and bring the mixture to a boil.
- Continue cooking the jam at a rolling boil, skimming any foam that rises to the surface.
- To test for the setting point, spoon a small amount of jam onto a chilled plate. Let it cool for a minute, then push your finger through it. If the surface wrinkles, the jam is ready. If not, continue cooking and testing at one-minute intervals.
- Once the jam reaches setting point, remove it from the heat and stir in the chopped chillies.
- Pour the hot jam into sterilized jars and seal tightly. Let the jars cool completely at room temperature before storing them in the refrigerator.
Tips:
For a stronger chilli flavour, you can leave some of the seeds in the chillies.
You can substitute lemon juice for orange juice if preferred.
Rhubarb And Chilli Jam
Discover the perfect balance of sweet and spicy with our Rhubarb And Chilli Jam recipe. Learn how to make this delicious treat at home!
Ingredients
- 500 g rhubarb, chopped into 2cm pieces
- 3 red chillies, deseeded and roughly chopped
- 500 g jam sugar
- 1 orange, juiced
- 30 g ginger, grated
Instructions
- Combine chopped rhubarb, orange juice, and grated ginger. Heat gently over low heat, stirring occasionally, until the sugar dissolves in a large pot
- Increase heat and bring the mixture to a boil.
- Continue cooking the jam at a rolling boil, skimming any foam that rises to the surface.
- To test for the setting point, spoon a small amount of jam onto a chilled plate. Let it cool for a minute, then push your finger through it. If the surface wrinkles, the jam is ready. If not, continue cooking and testing at one-minute intervals.
- Once the jam reaches setting point, remove it from the heat and stir in the chopped chillies.
- Pour the hot jam into sterilized jars and seal tightly. Let the jars cool completely at room temperature before storing them in the refrigerator.
