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Equal amounts of sugar and rhubarb from the garden, rhubarb sliced into 1/4 - 1/2 inch chunks, mixed with the sugar and left in the fridge overnight for the juices to come out. Boil it up until a drop sets on a saucer that's been in the freezer for a half hour, or if your posh and have a jam thermometer, until it reaches whatever temperature jam sets at! :laugh: I used jam sugar in this case to ensure a set, what with rhubarb not having the amount of vital pectin that other fruit has, but you can add your own pectin or add another fruit rich in it like apple or something.. Put some dried chillies and chilli powder in the small one to the left, probably be better with fresh chillies added at the start though but should still have a nice kick..

 

Left enough to test on a slice of toast in the pan, passed the test with flying colours! :D Probably be better in a week, if it lasts that long in this house! :laugh:

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  • 3 weeks later...

Rhubarb one is lovely mate, got one jar left unopened! I'll probably get enough rhubarb off my plant for one more batch before the season ends, think I might get hold of some real hot chillies to put with it.. :thumbs:

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