Rhubarb and chilli jam

Here's a recipe I cut out of a magazine a couple of weeks ago.  Don't worry if you don't like rhubarb because you can't actually taste it.  That said it is delicious and so easy.  This is called jam and yes you could spread it on some crusty bread but its more like a smooth chutney and would go well with cheese and cold meat.  Just be warned it does have a kick behind the sweetness.  It makes about 400ml (14fl oz) or in my case two jam jars full.  Running your jam jars and lids through a hot wash in the dishwasher will get them clean enough.  The jam should store unopened in a cool dark place for up to three months.  Once opened refrigerate and eat within two weeks.

 

RHUBARB AND CHILLI JAM

 

 



• 4 garlic cloves, crushed
• 10cm (4") piece of fresh ginger, peeled and finely grated
• 3 large fat red chillies, deseeded and roughly chopped
• 225g/8oz tomatoes skinned and roughly chopped
• 225g/8oz rhubarb, trimmed and chopped
• 2 tsp vegetable stock powder
• 100ml/3.5fl oz cider vinegar
• 300g/10.5oz brown sugar

 

Put everything except the sugar and vinegar into a food processor and blend to a rough puree

 

Pour into a saucepan and stir in the vinegar and sugar till the latter has dissolved

Bring to the boil and simmer for 25 minutes till thick and glossy.  It may take longer, mine did.
Cool slightly then pour into your prepared jars and seal.  Enjoy when cold.