Tag Archives: Homemade Pantry

Curry Powder

Homemade Curry Powder

Happy Friday! Concluding Homemade Spice Rub Week, we have one of the most common spice mixes out there – curry powder. This is very easy to make at home and you will not believe how fragrant it is. I toasted and ground the spices myself, but you could use already-ground versions for an even faster and easier mix. This curry powder is on the hotter side, as I used about a teaspoon and a half of crushed chili flakes. You can back off on that amount or omit it altogether for a mild curry powder.

toasted spices for curry powder

And here’s a recap of the week!

First up we made Homemade Cajun Seasoning, for spicing up all those New Orleans-inspired recipes I love so much.

homemade Cajun seasoning






Secondly, I showed you a homemade Ranch seasoning packet you can make yourself, thus avoiding all the chemicals and excess sodium that comes from the store-bought packets.

Homemade Ranch Seasoning Packet






And thirdly, we made an All-Purpose Mexican/Tex-Mex Spice Mix. This replaces all those store-bought packets labeled Chili Seasoning, Enchilada Seasoning, Fajita Seasoning, Taco Seasoning, etc. It’s easy and a great template that you can work with to tailor to your own tastes. Make it hotter, make it milder, make it chipotle, add some lime zest, whatever you want!

Mexican/Tex-Mex Seasoning






And as usual, here’s a recipe round-up from the blogosphere of other spice mixes you can easily make yourself.

Apple Pie Spice from My Baking Addiction
Homemade Blackening Seasoning from The Texan New Yorker
Homemade Garam Masala from The Wishful Chef
Homemade Lemon Pepper Seasoning from Simply Scratch
Homemade Old Bay Seasoning from The Texan New Yorker
One Minute Taco Seasoning from See Aimee Cook
Onion Soup Mix from Heavenly Homemakers
Pumpkin Pie Spice from My Baking Addiction

Now go make some delicious Indian food!

spices for curry powder

{One year ago: Beans and Greens Soup}

Source: slightly adapted from The Homemade Pantry by Alana Chernila

10 cardamom pods
1 tbs coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tsp cumin seeds
1 tsp yellow mustard seeds
1 to 2 tsp crushed chili flakes
1 tbs ground turmeric

Add the cardamom pods, coriander seeds, cinnamon stick pieces, cumin seeds, mustard seeds, and chili flakes in a small skillet. Toast over medium heat, shifting the pan around to avoid scorching any spices. When the seeds become aromatic, 2 to 4 minutes, remove from the heat.
Pick out the cardamom pods and move them to a small cutting board. Release the seeds inside by pressing on each pod with the back of a spoon. Discard the pod shells and transfer the seeds to a spice grinder or a coffee grinder that is only used for grinding spices. Add the toasted spices and the turmeric to the spice grinder.
Grind the spices together until they are a fine powder. Let cool briefly, then transfer to a jar. Store in a cool, dark place.

Blackberry Jam Toaster Pastries

blackberry jam toaster pastries

As promised, I’m back for today’s second post! I’m still on my Christmas Gifts theme, and today I’m highlighting some homemade blackberry jam made by and given to me by Matt’s mom. Homemade jam is always better, simply because it was homemade, right? And I really admire anyone who does their own canning, as that is a culinary arena into which I haven’t yet ventured. The whole thing looks fairly intimidating to me.

making pop tarts at home

homemade toaster pastries, before baking

So what to make with this delicious jam? Well, I’ve been dying to try my hand at homemade toaster pastries (Pop Tarts) for a long while now, and figured now is as good a time as any!

blackberry jam toaster pastries

Growing up, we were never permitted to have Pop Tarts. My mother *never* bought them for us. We were always told they were unhealthy and had little if any nutritional value, and that it wouldn’t give us a good start to the day to eat them for breakfast. Mom was undoubtedly right on all counts, but that didn’t stop me from pouting. And from being extremely curious. I was probably well into my teenage years by the time I was able to clandestinely snag one, and as you can probably imagine, the anticipation was killing me. I took a bite… and it tasted like bland, yet cloying, chalk. What a letdown!

Blackberry Jam Toaster Pastries

Over the years I’ve rarely eaten them, but I still marvel at the packaging and the idea. Even after you know what a disappointment they are, they still look so good! Which is why I’m very happy that homemade toaster pastries have become vogue in recent years. Because, I am here to tell you, the homemade versions are so delicious. They are so infinitely superior to the store bought versions, I can’t even explain. Matt, who has also never been a fan of store bought Pop Tarts, went completely nuts over these.

Blackberry jam toaster pastries

This was such a lovely way to utilize a wonderful Christmas gift; it really exceeded my expectations. Thank you Nancy!

Blackberry Jam toaster pastries

{One year ago: Chipotle Chilaquiles}

Source: adapted from The Homemade Pantry by Alana Chernila

1 cup (2 sticks) unsalted butter, very cold
2 ¼ cups all-purpose flour, plus extra for dusting
½ tsp salt
2 tsp apple cider vinegar
1/3 cup water
1 large egg, beaten
6 generous tbs blackberry jam, or other jam of your choosing
Powdered sugar, for dusting (optional)

Quickly slice the butter into thin pats and place it in a large mixing bowl with the flour and salt. Using 2 butter knives or a pastry blender, cut the butter into the flour until the butter is the size of peas.
Combine the vinegar and water in a water glass or measuring cup. Add ice. When it is very cold, slowly pour the liquid into the flour mixture. Stir with a rubber spatula to combine. When it is almost combined, work the mixture with your hands to get the last crumbly bits at the bottom of the bowl. Divide the dough evenly in half and form 2 discs. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 375 F. Line a baking sheet with silpat or parchment paper.
Set up a work space away from your heating oven, or prepare the pastries before preheating your oven (keep the prepared pastries in the refrigerator while the oven comes up to temperature). Sprinkle a flat work surface with flour, then flour your rolling pin. Remove 1 of the discs from the refrigerator and roll it out a little bit. Divide the dough into 6 equal pieces. Working with them one at a time, fold the piece into a rectangle shape. Roll the dough into a rectangle about 5 inches in length. You don’t have to get too nitpicky about the exact size; basically everyone knows the size and shape of a Pop Tart, and that’s what you’re going for. Just make it look as much like a Pop Tart as possible. Transfer the dough to your prepared baking sheet. Repeat with the 5 remaining pieces of dough.
Brush the outside edge of each rectangle of dough with the egg wash. Place 1 heaping tablespoon of jam down the center of each rectangle. Set aside.
Remove the other disc from the refrigerator and repeat with the same process. You want 6 rectangles roughly the same shape as the first batch. Lay each new rectangle of dough over the first rectangle with the filling, pressing at the edges to seal. With the tines of a fork, press all around the edges of the pastries to seal and make a decorative crimp. Brush the tops of each pastry with more egg wash. Then poke holes with the fork in 4 places down the center of the pastry, to allow steam to escape. Repeat with each pastry until done.
Bake 20 to 25 minutes, or until golden. Cool on a wire rack for 20 minutes before dusting with the powdered sugar, if desired.

Almond Flax Seed Granola Bars

Almond Flax Seed Granola Bars

When Chinua Achebe penned his classic “Things Fall Apart”, I think he was really writing about homemade granola bars, and my college freshman lit class just didn’t read far enough between the lines to catch the real message. I now feel certain he was describing those annoying crummies that stick to your clothes and litter your floor, and the moral of the story was likely Eat Them Over the Sink.

making granola bars

Okay, maybe not. But I really do think that the messy, crumbly nature of homemade granola bars is why there is even a market niche for store-bought granola bars. Those factory-made, bland, over-sugared and over-salted barely edible packages seem to come in one of two categories: chewy, cloying bars that leave you wondering if one bite gave you three cavities, or hard, brick-like bars that leave you wondering if one bite chipped any teeth. Either way, you’re left thinking about the dentist. The taste of homemade granola bars is so ridiculously superior to anything you can buy at the store; yet, they fall apart. Which is a pain in the butt.

homemade granola bars

I haven’t single-handedly solved the problem. These granola bars do not single-handedly solve the problem. But they are not nearly as crumbly as others I’ve made, and they are so unbelievably scrumptious that I found myself not so bothered by the minimal mess. Aside from the wonderful flavor and texture, remembering the health benefits also lessened the blow of the crumbs. Most store-bought granola bars are loaded with ungodly amounts of high-fructose corn syrup and sodium; not these. You control the amounts, and you get to add flax seeds, which are high in anti-oxidants. You can read labels and choose the ingredients yourself, and since you are cutting the granola into bars, you control the portion size. I rest my case!

almond flax seed granola bars

Hopefully I’ve inspired you to look into homemade granola bars, as they can be a wonderful, tasty, healthy breakfast or snack. Just get some extra napkins and you’re good to go!

Almond Flax Seed Granola Bars

{One year ago: Classic Buttermilk Biscuits}

Source: adapted from The Homemade Pantry by Alana Chernila

1 stick (8 tbs) unsalted butter
¾ cup peanut butter
½ cup packed brown sugar
2 tbs vanilla extract
1/3 cup honey
2 ½ cups old-fashioned rolled oats
1 ½ cups slivered almonds
½ cup shredded unsweetened coconut
¾ cup dark or semi-sweet chocolate chips
½ cup old-fashioned rolled oats, ground to a powder in a mini food-processor, or ½ cup oat bran
¼ cup flax seeds
½ tsp ground cinnamon
½ tsp sea salt, such as fleur de sel

Preheat the oven to 350 F. Grease a 9×13” baking pan very well. Set aside.
In a large saucepan, combine the butter, peanut butter, brown sugar, vanilla, honey, and 2 tbs water. Cook over medium heat, stirring frequently, until you have a uniform syrup. Remove from the heat. Add the oats, almonds, coconut, chocolate chips, powdered oats or oat bran, flax seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated. Transfer the mixture to the prepared baking dish and press it as firmly into the pan as possible, first using your hands and then using a spatula to flatten the top. Sprinkle the salt over the top.
Bake until the edges darken, 35 to 40 minutes. The mixture will be soft when you remove it from the oven; allow to cool completely before cutting into it. Cut into squares or bars as you see fit. I cut mine into 16 bars. Wrap each bar in plastic wrap and keep in the refrigerator.

Homemade Peanut Butter Cups #SundaySupper

homemade peanut butter cups

Happy Sunday Supper day! Today’s theme is Halloween Party, which of course prompted me to reminisce about Halloween as a kid. It was always so much fun. We got dressed up in costumes, there were always parties to attend, and our neighborhood got into the spirit quite a bit. We’d always have friends we trick-or-treated with, and most of the neighbors were so sweet about decorating their houses and handing out candy. Except for the one family of weirdos who made kids sing “Jesus Loves Me” or recite a Bible verse to get any candy. Yeah… I guess it does demonstrate the lengths kids will go to just to get a piece of candy, because we always did it.

first layer of chocolate

second layer peanut butter

And then we’d get home and the serious business of Halloween would begin. My parents were very health-conscious, so they didn’t love the idea of us bringing home all that candy. Megan and I were fully aware of this, so we had a system of keeping track of exactly what loot we’d gotten, what we’d already eaten, and what we had traded each other. This way, Mom couldn’t sneak in and throw it out little by little.

Homemade Peanut Butter Cups

One of my favorite treats to get in the plastic jack-o-lantern was Reese’s peanut butter cups. So I figured that’s what I’d make today. It’s a nice, nostalgic throw-back. These are really fun to make and taste waaaaayyy better than the store-bought candies. The lack of preservatives or stabilizers creates a lovely and uber-satisfying goosh in the center – not to mention way more flavor. They were really awesome. Matt went nuts over them (as did his coworkers).

homemade peanut butter cups

Let’s see, recipe notes. The only one I have is to make very, very certain you use chocolate bars and not chocolate chips. Chocolate chips have emulsifiers in them that detract from melting, and you want really smooth chocolate for this dish. Happy Halloween y’all! And be sure you check out the rest of the amazing Sunday Supper team!

Homemade Peanut Butter Cups

homemade peanut butter cups

{One year ago: Macaroni and Cheese with Butternut Squash, Onions, Apple and Bacon}

Source: The Homemade Pantry by Alana Chernila

1 lb. good quality semi-sweet chocolate bars (I used 4 (4 oz.) Ghirardelli chocolate bars)
1 cup creamy natural peanut butter
½ tsp pure vanilla extract
¼ tsp salt
2 tbs packed brown sugar

Set up a double boiler. If you don’t have a proper one (I don’t either), just fill a small skillet with about 2 inches of water and set over medium heat. Bring to a simmer, then place a glass bowl over top. Make sure the bottom of the bowl is not touching the water.
Leave the chocolate bars in their wrapping. Using a small frying pan or meat mallet, whack them several times all over. Carefully unwrap them on one side and dump the chocolate pieces into the makeshift double boiler. Let them melt completely, then stir to make sure the chocolate mixture is extremely smooth.
Meanwhile, lay out 30 mini muffin liners on a baking sheet. When the chocolate is completely melted, turn the heat to low.
Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon or a small paintbrush (thanks to Genius Tracey for that idea!) to spread the chocolate around the entire inside of the liner. You want the chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining 29 cups. Set them aside to harden a bit, 10 to 15 minutes at room temperature. Set aside the remaining melted chocolate, off the heat.
Make the peanut butter filling. Combine the peanut butter, vanilla, salt, and brown sugar in the food processor. Process until very smooth and uniform, scraping down the sides of the bowl and re-processing as needed.
Even if the chocolate is not yet hardened, use a small spoon to fill each cup about ¾ of the way with the peanut butter mixture.
See how the remaining melted chocolate is doing and rewarm if necessary. (Mine didn’t need it at all). Using another small spoon, cover the peanut butter with more melted chocolate to seal in the filling. Try to get the chocolate to the tops of the liners.
When all the cups are filled, leave them to set up at room temperature for about 3 hours. If they are not set up to your satisfaction after the three hours, then you can refrigerate them for a bit. I preferred them chilled.

Be sure to check out the rest of the #SundaySupper team!





Italian Dressing Grilled Shrimp

Italian Dressing Grilled Shrimp

So since I gave my beloved, Matt, a little bit of a hard time on this blog yesterday, I thought I would go a little easier on him today. 🙂 When we were dating, he would occasionally cook for me. (It was very cute and endearing). His go-to dishes were chili, chicken parmigiana, and occasionally when the weather was nice, he would grill something.

Homemade Italian Dressing

His favorite thing to make me from the grill were these shrimp. He learned this trick from his dad, where you take fresh shrimp, peeled and deveined, and quickly marinate them in store-bought Italian dressing. They’re incredibly simple and very, very tasty.

marinate shrimp in Italian dressing

A couple weeks ago, that memory randomly popped into my head, so I decided to surprise him with my version of that dish. I knew I wanted to make the entire thing from scratch, so I found a recipe for homemade Italian dressing, picked up some super-fresh large shrimp, and made sure to chill some Chardonnay ahead of time.

shrimp on the grill

He loved both the sentiment and the shrimp. We ate a leisurely date-night dinner, sipping wine, enjoying the shellfish, and reminiscing together. I’m very, very lucky to share my life with you, Matt; what can I say – I got a good one!

Italian Dressing Grilled Shrimp

A very important recipe note: don’t marinate the shrimp for more than about 15 minutes. Otherwise, the acid in the dressing will start to “cook” the shrimp. And while ceviche is delicious if that’s what you’re going for, that’s not the idea here. If the shrimp are partially acid-cooked, then they’ll turn out really rubbery once you grill them. So I would say no more than 15 minutes in the marinade. Oh, and of course you could use this Italian dressing on salad too – it’s delicious and much healthier than the store-bought junk stuff.

Italian dressing grilled shrimp

Source: Italian Dressing is from The Homemade Pantry by Alana Chernila

¾ cup olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice (from 1 to 2 lemons)
4 tsp dried parsley flakes
4 garlic cloves, minced
2 tsp dried basil
1 tsp crushed red chile flakes
1 tsp dried oregano
1 tsp kosher salt
Black pepper, to taste
1 lb. shrimp, peeled and deveined

Combine all the ingredients except the shrimp in a bowl. Whisk thoroughly. Let sit at room temperature for 15 minutes (to rehydrate the dried herbs).
In a large bowl, pour the dressing over the shrimp. Allow to sit in the refrigerator no more than 15 minutes. Meanwhile preheat your grill to medium-high heat. Oil the grate.
Using tongs, place the shrimp on the grill in a single layer and grill until just cooked through, about 2-3 minutes per side. The length of cook time will depend on the size of your shrimp; but the best ways to determine doneness are the center of the shrimp (the deveined part) will be white, the shrimp will be pinkish and curled, and when you tap the sides of the shrimp it would feel firm but not rock hard. If it’s squishy, they’re not done yet.
Remove from the grill and serve immediately.

Rhubarb Ginger Soda

Rhubarb Ginger Soda

Can you believe it is almost June 1st??? Ack! That little fact prompted me to post this recipe today. It’s my last rhubarb recipe for a while, and I definitely want to post it before rhubarb goes out of season, which for me will be in a few short weeks if not sooner.

chopping rhubarb

Homemade soda is really kind of cool. And no, I don’t have one of those fancy schmancy soda fizz-making contraptions you see on TV. You don’t technically need one to make soda at home. Soda (or pop, or coke, or whatever you call it) is really just a flavored, sweetened syrup combined with club soda or seltzer water. Easy!

rhubarb ginger syrup for soda

I loved rhubarb for this one since it’s in season right now, but I will certainly be playing around with the concept in the future. I see a big future for homemade sodas; you can control the ingredients, use less sugar than commercial cans (and no high-fructose corn syrup!), and you can actually use fresh ingredients. Woohoo! The types of syrups you can make are pretty much limitless, and I think it will be lots of fun.

homemade rhubarb soda

A few weeks ago I had a pickled jalapeno soda at a restaurant in Chelsea, I would love to try and recreate that one in my kitchen. I’ll let you know! In the meantime, see what you think of this homemade soda.

rhubarb ginger soda

Source: adapted from The Homemade Pantry by Alana Chernila

½ lb. rhubarb, cut into 1-inch pieces
2 cups water
1 tbs fresh lime juice
1 coin fresh ginger
2 tbs sugar
Sprig of fresh thyme
2 cups club soda

Combine the rhubarb and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and cook for 20 minutes, or until the rhubarb is almost dissolving. Use a slotted spoon to scoop out the rhubarb. Discard.
Add the lime juice to the rhubarb water, along with the ginger and sugar. Raise the heat to medium-high. Cook at a low boil, uncovered, for 20 minutes, or until the mixture is slightly reduced and thickened.
Remove from the heat, add the thyme, and cover. Let steep for 5 to 10 minutes. Taste and add sugar if needed (I found this step unnecessary). Strain through a fine-meshed sieve into a jar or bottle and let cool completely.
To serve, fill two tall glasses with ice. Add 1/3 cup of rhubarb syrup to each glass, then top each glass with 1 cup of the club soda. Serve immediately.

Peanut Butter and Rhubarb Jam Sandwiches


Last night I had a version of my recurring nightmare. My recurring nightmare, which I have every couple of months or so, is that I’m back in law school (and that right there is quite enough to qualify it as a nightmare, trust me); so anyway, I’m back in law school, and exams are imminently approaching, and I realize that I somehow forgot I was in school and that I haven’t been to class all semester. Yet I paid for the semester, so I don’t want to just say screw it and no-show for the exams. So I’m studying like a maniac to test on subjects with which I’m not remotely familiar, and then I wake up as I’m sweating bullets through an exam I’m not at all prepared to take.

making rhubarb jam

Last night was another version of the same thing. I was a contestant on “The Voice” – team Shakira! – and somehow I’d made it to the final show. By the way, this is even funnier if you’ve ever heard me sing. So I was prepared for all the ensemble numbers, but somehow I’d forgotten that I would have to do a solo, and I hadn’t prepped a song for it. I figured I’d have to wing it, but I was terrified because I didn’t even know the words to the song I’d been assigned. So I sang it onstage in front of a huge audience, and did the whole elementary school choir “watermelon” trick on the parts I didn’t know. Except that doesn’t exactly work on a solo… I awoke as Matt was trying to find a diplomatic way of telling me that it had really sucked.

white bread dough

I don’t know what’s going on with my subconscious. Sometimes it’s just better not to ask why. Did I mention that Rachael Ray was one of my competitors on Team Shakira? Yeah, I don’t want to know…

white sandwich bread from scratch

sliced white sandwich bread

Like with this sandwich. I’d just as soon you didn’t ask why I felt compelled to take the peanut butter and jelly sandwich, one of the quickest and simplest sandwiches to make ever, and turn it into the single most complicated sandwich I’ve ever made in my life by making the whole thing from scratch. Because honestly, I don’t know, and finding out might be rather frightening. So I figure, best to just leave it be and enjoy the sandwich!


homemade peanut butter

This was the typical PB&J, with only the three ingredients, but for whatever reason I insisted upon making all three elements myself, from scratch. I have to say, it was the best PB&J I’ve ever tasted; it’s amazing how much extra sugar and salt is added to store-bought peanut butter! I’ll definitely keep making my own nut butters.

peanut butter spread on bread

homemade rhubarb jam

And I suppose I’m glad I did this at least once. Enjoy this recipe, whether you decide to make all of it, none of it, or any one part of it!

Peanut Butter and Rhubarb Jam Sandwich


Source: adapted from The Homemade Pantry by Alana Chernila

1 cup plus 2 tbs lukewarm water
3 tbs sugar
2 tsp active dry yeast
3 cups all-purpose flour
1 generous tbs kosher salt
4 tbs unsalted butter, melted
¼ cup nonfat dry milk powder
Cooking spray

In a 2-cup measuring cup, combine the water, sugar and yeast. Let it proof for about 10 minutes. Meanwhile, add the flour, salt, melted butter, and milk powder to the bowl of a stand mixer fitted with the dough hook.
Once the yeast has proofed, add the mixture to the stand mixer bowl. Turn the mixer on medium-low and let the dough hook knead the mixture for 5 to 7 minutes, until the dough becomes soft, pliable and smooth. If it’s too wet, add a tablespoon or so of flour, and if it is dry enough that it’s taxing the mixer, add a tablespoon or so of room temperature water.
When done kneading, cover the bowl with a clean, damp dish towel and let it rise for 1 hour, until about doubled in size.
Spread a thin film of oil or cooking spray on your rolling surface (counter or cutting board). Grease a standard loaf pan and set aside.
Transfer the dough to the counter and roll it into a 5×8-inch rectangle. Starting with the narrow end, roll it into a log and pinch the seam closed. Make sure the ends are tucked in nicely and evenly. Transfer the log to the prepared loaf pan. Lightly grease a sheet of plastic wrap, lay it over the dough and let it rise until it is 1 inch above the rim of the pan. This can take up to two hours, possibly longer. I got impatient and probably should have let mine rise more. Oops.
Preheat the oven to 350 F. Remove the plastic wrap and bake in the center of the oven for 30 to 40 minutes, turning the pan halfway through baking. It is done when the top is golden brown and makes a hollow sound when tapped. Turn over the pan to release the loaf immediately and let cool on a wire rack for at least 1 hour before slicing.


Source: adapted from The Homemade Pantry by Alana Chernila

1 lb. shelled raw peanuts, preferably not organic*
½ tsp kosher salt, or more to taste
2 tsp honey, or more to taste
4 tbs canola oil

Preheat the oven to 350 F. spread the nuts on a baking sheet. Roast 10 to 15 minutes, or just until they begin to brown. You’ll smell them. Remove the baking sheet from the oven and allow them to cool slightly.
Place the peanuts, salt, and honey in a food processor. Blend for 20 seconds. With the motor still running, drizzle in the oil through the chute, and process for another 30 seconds. Stop the motor and check for seasoning. Add more salt and/or honey, then process for another minute or so to reach your desired consistency.
*Matt was reading the other day that organic peanuts have a fungus that naturally grows on them that can be harmful if consumed too often or in too high a dose. Best to be safer and buy non-organic, since those peanuts will be treated with an anti-fungicide.


Source: ‘wichCraft by Tom Colicchio

4 cups diced rhubarb
2 cups plus 1 tsp sugar
Juice from 1 lemon
1 tsp powdered fruit pectin

In a bowl, combine the rhubarb, 2 cups sugar, and lemon juice. Refrigerate overnight in a tightly covered container. The next day, in a small saucepan, bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and set aside.
In a small bowl, combine the pectin and remaining teaspoon of sugar. Temper it by adding small amounts of the hot rhubarb mixture and quickly stirring it. Add it to the rest of the rhubarb and return the saucepan to the heat. Bring to a boil. Once boiling, remove from the heat and place into a clean container with a lid. Once it has cooled down, close the lid and store in the refrigerator for up to two weeks.
This makes probably way more jam than you’ll need for a few sandwiches. Don’t worry, I’ll be sharing next week what you should do with the leftovers. And it’s really yummy, so don’t miss it!