Raspberry Rhubarb Jalapeno Jam
3 C Raspberries - thawed if frozen
1 C chopped Rhubarb
1 or 2 large Jalapeno Peppers - seeds and membrane for heat. Elly did not use the seeds for the jam she brought to the luncheon.
3/4 C granulated sugar
1 Tbsp Lemon Juice
Place a small dish in freezer for testing the jam.
In large deep skillet, add all ingredients. Heat until boiling.
Boil and stir until it thickens (about 10 minutes).
Put a spoonful on the freezer plate and wait 30 seconds. Tilt the plate. If it slides too fast, keep cooking. Test every minute or two. Do not overcook.
Spoon into jar. Store in fridge for up to 2 weeks.
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