CHUM Rhubarb Festival “Artisan Jams, Jellies & Preserves raises $1800

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.


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

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