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.

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

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Beatrice Ojakangas

Food writer Beatrice Ojakangas grew up as the oldest of ten on a farm in Floodwood, Minnesota and learned to cook and bake on a woodstove. Author of 31 cookbooks, Beatrice has a degree in home economics, has been inducted into the James Beard Cookbook Hall of Fame, was awarded an honorary doctorate from the University of Minnesota, has written for magazines such as Bon Appetit, Gourmet, and Woman's Day, and appeared on the television shows of both Julia Child and Martha Stewart. Her specialties include baking, Finnish and Scandinavian cooking, and writing well-tested, simple recipes that use wholesome ingredients. She lives in Duluth, Minnesota.

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