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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers. Ingredients:
2 cups packed brown sugar |
1 1/2 cups cider vinegar |
1 teaspoon ground ginger |
1 teaspoon salt |
1 teaspoon ground allspice |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
6 cups rhubarb, cut in 1/2 inch pieces |
3 small jalapenos, with seeds minced |
2 teaspoons minced ginger |
3 teaspoons minced garlic |
1 cup chopped onion |
1 cup golden raisin |
Directions:
1. In a large heavy saucepan combine the ingredients of part 1.
2. Bring to a boil and stir to dissolve sugar.
3. Add the ingredients of part 2.
4. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
5. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
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