Maggie's Farm

I had a little spare time the other morning, so I did one last harvest from my rhubarb patch to make another batch of  Rhubarb-Hot Pepper Jam. Golly, it is delicious and tangy. For the pepper component, I used chopped sorenos, jalapenos, and some sweet red peppers too just for their flavor. A little lemon juice and a dash of salt. Rhubarb is not to everybody's taste, but I love it.

I use one cup of chopped peppers per 3 cups of chopped rhubarb. I'll use up the rest of my chopped peppers to make ordinary hot pepper jelly. Sometimes I make it like a sauce, sometimes like a firmer jelly. Regardless, it is a bit too hot for some people.

My peppery special jams and jellies go well with cheese, cream cheese, pork, chicken, scrambled eggs, or anything else. Available at your specialty food store never. Photo is hot pepper jelly with cream cheese, but goat cheese is better. Any cheese, really.