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

  • July 22, 2016 at 7:22 pm

    Hi Beatrice!

    I have enjoyed all your recipes but at the present time I am looking for any Marmalade Recipes you might have. In your expertise, would you advise substituting honey in place of sugar when making marmalade. I use honey in all my other jam recipes but wondered if it could work for marmalades as well.

    Thank you for your help, and keep up the good work!!


    Valerie Kent
    British Columbia, CANADA

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