Rhubarb Aji jam

[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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[Malarky]

Love rhubarb

 

[jedisushi06]

Love rhubarb

Me too.  Going to buy some more this weekend at the market i need like 5 pounds for jelly.  Iv'e got a gallon in my freezer from iowa too i can use.

 

[Thegreenchilemonster]

That looks awesome!

 

[jedisushi06]

That looks awesome!

Gracias

 

[dragonsfire]

Nice.

 

[saiias]

I bet it tasted as awesome as it looks.

 

[salsalady]

No thickener/pectin?  That's cool!  I mean...Hot...  you know what I mean.  That sounds and looks really yummy!

 

[jedisushi06]

No thickener/pectin?  That's cool!  I mean...Hot...  you know what I mean.  That sounds and looks really yummy!

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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[t0mato]

Nice job!

I just picked 15 pounds of raspberries yesterday, so today I'm making some jam.