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Rhubarb Aji jam

jedisushi06

jedisushi06

2-1/2 pounds of fresh or frozen chopped rhubarb
15 Frozen Aji Melocoton peppers chopped in food chopper
2 cups cane sugar
Juice and zest from two oranges
1 cinnamon stick
1 vanilla bean split in half
1/2 cup h2o

Bring to a boil and reduce heat to medium low and cook 45 mins to 1 hour till thick.
Process in 6 sterilized 8 oz canning jars
Enjoy [emoji4]
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No thickener/pectin?  That's cool!  I mean...Hot...:lol:  you know what I mean.  That sounds and looks really yummy!
 
salsalady said:
No thickener/pectin?  That's cool!  I mean...Hot...:lol:  you know what I mean.  That sounds and looks really yummy!
Click to expand...
No pectin. Cooked it slow so it thickens naturally. Picked a bunch of tiny tart cherries today and froze them. I’ll pick the rest next week at work as they ripen to make a sour cherry vanilla jam. Might use pectin in that one. Froze about a half gallon today I picked.


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