Rhubarb Chilli Jam

Posted: May 21, 2012 in food


1.3kg chopped rhubarb
1.2kg dark demerara sugar
150ml raspberry vinegar
splash of water

Put in a jam pan or other similar large pan – I used my pressure cooker – and set over a low heat while you do the next bit:

1 vanilla pod
3 habanero chillies
3 birds eye chillies
(You could use less, and/or substitute some dried smoked chillies for the fresh – mine turned out pretty hot, but that’s the way I like it!)
Tablespoon of fresh cardamon
Handful of strawberries – just cos they needed using 🙂
Juice and zest of 1/2 lime
3 cloves garlic
1 inch cube of fresh ginger, peeled
100ml wine vinegar

Place in a hand blender and whiz until it forms a rough paste, then add to the jam pan. Bring to the boil, stirring frequently, then reduce to a simmer. You will then need to leave it until it reduces and thickens, skimming any scum from the surface, and again stirring occasionally.

Meanwhile, wash some jars and put in the oven at 130C to dry and sterilise.

The time that it takes to reach setting point always varies in my experience, but test at something around 45 mins, by placing a spoonful on a cold plate. If it doesn’t set when cool, give it another 15 mins simmering.

When ready, carefully spoon into your warmed jars, fix lids tightly and rinse off any splashes. I’d guess it would keep for 6 months unopened, and a good few weeks in the fridge once you start on it.


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