Strawberry Jalapeno Jam with Panela Cheese
December 10, 2011 Written by LaurenJ
(photo coming soon)
22 sticks of farm-fresh rhubarb
2 large baskets strawberries
4 c sugar
¼ c lemon juice (no seeds) and some zest
¼ c dried jalapenos
Chop the rhubarb into small pieces and split the strawberries
Put the fruit into a large pot with the lemon juice and rind. Add the dehydrated jalapenos to the mix
Bring to a soft boil for about half an hour to soften the rhubarb. Then add 4 cups of sugar and heat to a rapid boil for another half-hour.
Once it gels, pour into jars and place the jars in a water bath for 15 minutes.
Recipe by Lani Laskowski as seen in “Cook Du Jour: Reclaiming Her Life” by Eva Smythe in the Ventura County Star.