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:

3/4 cup granulated sugar

1/4 cup chopped jalapeno (roughly 1 medium pepper, seeds and membrane optional)

1 tablespoon lemon juice

3 cups fresh raspberries (thawed if frozen)

1 cup chopped rhubarb (roughly 1 stalk)

Equipment:

frying pan

canning jar

pot

oven mitt

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:

Quickview
100k Calories
0.71g Protein
0.34g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
100k
5%

Fat
0.34g
1%

  Saturated Fat
0.02g
0%

Carbohydrates
25g
8%

  Sugar
21g
23%

Cholesterol
0.0mg
0%

Sodium
1mg
0%

Get Enough Of These
Protein
0.71g
1%

Vitamin C
17mg
21%

Manganese
0.34mg
17%

Fiber
3g
13%

Vitamin K
8µg
8%

Vitamin E
0.54mg
4%

Potassium
121mg
3%

Magnesium
12mg
3%

Folate
11µg
3%

Calcium
25mg
3%

Copper
0.05mg
2%

Vitamin B6
0.04mg
2%

Iron
0.36mg
2%

Vitamin B3
0.35mg
2%

Vitamin B5
0.17mg
2%

Vitamin B2
0.03mg
2%

Phosphorus
16mg
2%

Zinc
0.21mg
1%

Vitamin B1
0.02mg
1%

Vitamin A
60IU
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Awesome! No Bake ~ Macaroni and Cheese
Reese's Peanut Butter Bars
Popcorn-Coated Popcorn Chicken
Apple and Cheddar Quiche
Parmesan Garlic Roasted Potatoes + $100 Target Gift Card Giveaway
Calamares a La Romana Fried Squid with Aioli
Banana Pops
3 Ingredient Crispy Waffles
Steakhouse Burger
Persimmon Cranberry Bread
Food Trivia

Canadian neurosurgeon Dr. Wilder Penfield, while operating on epilepsy patients, discovered the ‘Toast Centre’ of the human brain, which is wholly dedicated to detecting when toast is burning!

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

Popular Recipes
Chocolate Chip Banana Bread

For the Love of Cooking

Hash Brown Pork Skillet

Taste of Home

Creamy Cucumber and Tomato Salad

Natashas Kitchen

Green Chile Chicken

The Pioneer Woman

Torta de Quesito con Bocadillo (Colombian Fresh Cheese and Guava Paste Cake)

My Colombian Recipes