selection of chillis – dependent on taste and heat desired
1 cup spiced (or cider) vinegar
3 cups raw sugar
1/2tsp chilli powder or cayenne powder if needed for extra heat(!!)
2 tsp salt
Heat oil and saute garlic, ginger, and onions until onions are transparent. Add rhubarb and chillis, stir, then add rest of the ingredients. Bring all to the boil until pulpy – about 40 minutes. Put into sterilised jars. Apple was an optional extra.
You can use green tomatoes instead of rhubarb.
Wonderful on crackers with cheese!
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