Slow Cooker Rhubarb Sweet Chili Jam – Sweet Heat in Every Spoonful Introduction A spoonful on warm toast was all it took—now ...

Introduction There’s something magical about a jar of homemade jam—especially when it bursts with the vibrant, summery ...

This simple recipe for Strawberry-Rhubarb Freezer Jam has a chunky, spreadable consistency that’s just right for your morning toast or alongside biscuits. It can also be used to sweeten this ...

Nilsson suggests storing the jam in the fridge for 2 weeks or in the freezer for up to 6 months. 8 oz. trimmed rhubarb, cut into ½-inch pieces 8 oz. strawberries, trimmed, cut into ½-inch pieces ...

Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts ...

until the strawberries and rhubarb begin to break down, 20 to 25 minutes. Cool and serve. (Store leftover jam in an airtight container in the refrigerator for up to a few weeks, or in the freezer ...

A ribbon of rhubarb peel makes a curly and fun cocktail garnish. This jewel-toned jam from Food & Wine recipe developer Jasmine Smith pairs rhubarb with strawberries, which add juicy sweetness and ...

Transfer rhubarb pieces to a large ziplock bag and store in the freezer for up to two months ... This jewel-toned jam from Food & Wine recipe developer Jasmine Smith pairs rhubarb with ...

until the strawberries and rhubarb begin to break down, 20 to 25 minutes. Cool and serve. (Store leftover jam in an airtight container in the refrigerator for up to a few weeks, or in the freezer ...

Cook rhubarb with remaining 1 cup sugar in a medium ... Note: We tested with Ball Fruit Jell Freezer Jam Pectin. Makes one (1/2-pint) jar for the freezer. Preheat the oven to 375 degrees ...