can jam 2010 - may

Rhubarb Barbecue Sauce: 8 cups rhubarb, I sliced it in the food processor 3 1/2 cups dark brown sugar 1 cup red onion , sliced in the food processor 1/2 cup white vinegar 2 jalapeños, seeded and sliced 1 teaspoon each - allspice, cinnamon, ginger, cayenne 1 tablespoon salt Put everything in a pot. Bring to a boil. SImmer 30ish minutes. Puree using an immersion blender. 1/2 inch head space, process 15 minutes. 3 pints by bjl55

Read More