Rhubarb Hot Pepper Jelly

Name: Rhubarb Hot Pepper Jelly
Prep time: 10-15 minutes
Cook time: 5 minutes
Yield: makes ~3 cups
Cuisine: Appetizer, Dairy Free, Gluten Free, Nut Free, Sauces, Vegan, Vegetarian
Ingredients: 2 cups Rhubarb, diced; 1 ½ cup Water; 1 pouch liquid Pectin; ¼ cup SOOC Habanero Agave Agrodolce; ¼ cup Red Onion, finely diced; ¼ cup Red Bell Pepper, finely diced; 2 cups Sugar

Serves

makes ~3 cups

Prep Time

10-15 minutes

Cook Time

5 minutes

Print

Does your garden grow rhubarb faster than you know what to do with it? Tired of baking pies? Make a rhubarb hot pepper jelly! Making jelly can sound intimidating, but I promise… This recipe makes it so easy! Perfect for charcuterie boards, toast, or grilled meats! Recipe By Taylor MacDougall

Products used: Habanero Agave Agrodolce

Ingredients

2 cups Rhubarb, diced
1 ½ cup Water
1 pouch liquid Pectin
¼ cup SOOC Habanero Agave Agrodolce
¼ cup Red Onion, finely diced
¼ cup Red Bell Pepper, finely diced
2 cups Sugar

Directions

In a pot over medium-heat, bring the rhubarb and water to a boil. Cook until rhubarb is completely soft.

Using a fine mesh strainer, strain out the rhubarb while making sure to save the water. Discard the rhubarb.

Return the water to the pot, along with the Habanero Agave Agrodolce, red onion, bell pepper, and sugar. Bring to a rolling boil.

Add the liquid pectin to the mixture and return to a boil for 2 minutes.

Carefully with a ladle, transfer the mixture to mason jars. Let come to room temperature before setting in the refrigerator for 24 hours to let thicken.