Red Bluff Pickles & Provisions
Rhubarb Apple Jelly
Rhubarb Apple Jelly
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Our Rhubarb Apple Jelly makes us want to set a pretty table, break out our fancy tea cups, and put out a plate of fresh baked scones with pots of clotted cream and jelly.
You don’t have to go that far to enjoy our jelly. Some crusty bread and a slather of jelly sounds pretty good too!
Ingredients: Locally grown rhubarb, apples, lemon juice, sugar, vanilla and pectin.
Our favourite ways to eat this luscious jelly:
- Slathered on scones, biscuits, toast, pancakes, waffles
- On top of cream cheese with bagels or baguettes
- As a topping for cheesecake or crepes
- As a filling for layer cakes
- As a glaze for meat or fish
What's Cooking?
Can I use my pepper jelly in cooking?
Yes, by all means! Pepper jelly makes an incredible glaze for meats, fish and vegetables. Try brushing pepper jelly on a slab of seasoned salmon before baking it in a 425F oven for about 10 minutes, (depending on the thickness of your fish). When it is done, run it under the broiler for about 2-3 minutes to finish.
What can I do with the little bit of pepper jelly I have left in my jar?
Make a quick vinaigrette to dress up a simple salad of leafy greens by adding a little oil, vinegar, salt and pepper to the remaining pepper jelly. Add a few berries or some seeds and toss to coat everything lightly before serving.
Can I bake with pepper jelly?
Absolutely! Get creative in your kitchen. Try making a sharp cheddar shortbread thumbprint cookie and fill the center with any of our pepper jellies for a sweet and savory appetizer.
Or even easier, line mini tart tins with ready made puff pastry, add a small cube of cream cheese to each tin and top with a teaspoon of pepper jelly. Bake according to the directions on your puff pastry box.