Rhubarb Hot Pepper Jelly

Name: Rhubarb Hot Pepper Jelly
Yield: Makes about 6 cups
Ingredients: 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 6 cups plus 2 tablespoons sugar, divided; 1 cup seeded and chopped red bell pepper or banana pepper; 1 cup seeded and chopped red bell pepper or banana pepper; ½ cup seeded and chopped jalapeño, serrano, or Thai pepper; ½ cup seeded and chopped jalapeño, serrano, or Thai pepper; ½ cup seeded and chopped jalapeño, serrano, or Thai pepper; ½ cup chopped red onion; 1½ cups white vinegar; 2 (3-ounce) pouches liquid pectin

Preparation info

Makes about
6 cups

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Pour this jelly over softened cream cheese and serve with crackers for a delicious go-to appetizer.

Ingredients

2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces)
6 cups

Starter
Preserve
Spicy
Gluten-free
Vegan

Method

Bring rhubarb, 2 tablespoons sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot.

Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped.