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Hot Jalapeno Rhubarb Jam

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Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   5

recipe id: 43742
cook method: stovetop

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4 1/2 cups thinly sliced rhubarb
1 cup orange juice (fresh or frozen)
1 teaspoon orange zest, minced
4 jalapenos, stemmed and seeded (or any other chile), more if desired
1/4 teaspoon salt
6 1/2 cups sugar
1 box pectin
1/2 bottle Certo


Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil.

Boil 1 minute. Remove from heat; skim off foam. Pour into prepared half-pint jars and seal.

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68 calories, 0 grams fat, 18 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
I really like this rhubarb and jalapeno jam recipe, It tastes great and adds a new twist to what to make with rhubarb (since a have a lot of rhubarb) all the other rhubarb recipes started to get kinda boring. The only thing I changed was i added 8 Thai jalapenos in stead of 4. :)

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