“We had a fabulous time at my home on Monday June 18th at the CHUM Rhubarb Festival Fundraiser “”Artisan, Jams and Preserves!”” Thank you to all who attended and made this event such a fun and successful fundraiser.
Try out my new recipe for Rhubarb, Pineapple, Vanilla Jam. It’s scrumptious on ice cream for a new summer treat.
BASIC RHUBARB JAM
4 cups (1 pound) chopped fresh rhubarb
2 cups your choice of berries or other fruit (see suggestions below)
2 cups sugar
1. In a heavy 4 or 5 quart (non aluminum), pot, combine all the ingredients.
2. Stir over medium-low heat until mixture becomes “juicy” about 5 minutes
3. Increase heat to medium and boil 20 to 25 minutes until the mixture is thick and jam-like.
4. Ladle into hot, sterilized jars and top with lids and rings.
Makes about 4 cups
Rhubarb Pineapple Vanilla Jam
Use chopped fresh pineapple for the fruit and add 1 vanilla bean, split lengthwise and cut into 4 pieces. You’ll love the aroma of this jam cooking.
Download all of the recipes from this class: Artisan Rhubarb JamsPreserves Class“