Description
Every great recipe has a story, and my Rhubarb Sweet Chili Jam is no exception. It all started one sunny afternoon in my grandmother’s kitchen, where the air was always filled with the comforting aroma of simmering fruits and spices. I remember her garden, a vibrant tapestry of colors, with rhubarb stalks standing tall like proud soldiers. It was there, amidst the rustling leaves, that my love affair with rhubarb began.
Ingredients
rhubarb
sugar
honey
chili
Instructions
1. Start by washing the rhubarb stalks thoroughly under cold water, removing any dirt or debris.
2. Trim the ends and cut the rhubarb into small, even pieces.
3. Combine the rhubarb with sugar, honey, and chili in a large pot.
4. Stir over medium heat until the sugar dissolves, and the mixture begins to bubble.
5. Let it simmer, stirring occasionally, until the rhubarb breaks down and the jam thickens.
6. To test the consistency, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
7. Pour the jam into sterilized jars, seal, and let cool.
Notes
The secret to a perfect Rhubarb Sweet Chili Jam lies in balancing the sweetness and spice.
Adjust the chili to your taste, whether you prefer a mild kick or a fiery punch.
Once opened, your Rhubarb Sweet Chili Jam should be stored in the refrigerator and will last for about 3 to 4 weeks.