Raspberry Rhubarb Jalapeno Jam (Small Batch, No Pectin) + Trip to Mount Rushmore

Raspberry Rhubarb Jalapeno Jam (Small Batch, No Pectin) + Trip to Mount Rushmore is a side dish that serves 8. One serving contains 100 calories, 1g of protein, and 0g of fat. For 82 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 198 would say it hit the spot. It will be a hit at your Mother's Day event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Chocolate Moosey. If you have rhubarb, jalapeno, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 41%, this dish is good. Users who liked this recipe also liked Small Batch Strawberry Rhubarb Jam, Small-Batch Fig Jam, and No Pectin Peach Raspberry Jam.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a small dish into the freezer to use for testing the jam.In a large deep skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it. Spoon into heat-proof container and cool to room temperature. Store in the refrigerator for up to two weeks.Wash one 8-ounce (or 6-ounce + 2-ounce) glass mason jar with a two-piece lid with soap and hot water. Dry completely.Add the jar(s) and lid pieces to a large pot of boiling water deep enough for the jar(s) to be completely submerged in water. Once the water is boiling, leave the jar(s) in there until ready to use.Remove the jar(s) and lids from water and drain out all of the water from the jar. Keep the water boiling. Spoon the jam into the jar(s). Wipe excess jam off the rim of the jar(s) so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar(s) still.Place sealed jar(s) back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.

 

Step by step:

1. Place a small dish into the freezer to use for testing the jam.In a large deep skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice.

2. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it. Spoon into heat-proof container and cool to room temperature. Store in the refrigerator for up to two weeks.Wash one 8-ounce (or 6-ounce + 2-ounce) glass mason jar with a two-piece lid with soap and hot water. Dry completely.

3. Add the jar(s) and lid pieces to a large pot of boiling water deep enough for the jar(s) to be completely submerged in water. Once the water is boiling, leave the jar(s) in there until ready to use.

4. Remove the jar(s) and lids from water and drain out all of the water from the jar. Keep the water boiling. Spoon the jam into the jar(s). Wipe excess jam off the rim of the jar(s) so it will seal properly.

5. Add the lid. You may want to use an oven mitt so you can hold the jar(s) still.

6. Place sealed jar(s) back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water.

7. Remove from the water and let dry on a heat-resistant surface for 18-24 hours. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.

Nutrition Information:

covered percent of daily need