I’ve made my own freezer jam every year for the last 15 years or so, ever since I realized I could use strawberry Jell-O in place of pectin (and, ahem, strawberries) to make strawberry-rhubarb jam.

For the Rhubarb Jam: 1 pound rhubarb, chopped; ½ cup sugar; Sweetened whipped cream for serving (optional) To make the cake: Preheat oven to 375 degrees. Line a 15x10-inch sheet pan with ...

Rhubarb season always brings back fond memories of visits to my grandmother's house. Walking in the door I could hear the pressure cooker hissing and the smell of rhubarb and sugar wafting through ...

Strawberry season is here, and it’s the perfect time to make something sweet. These 21 easy recipes are all about making ...

Rhubarb Jam. 5 c. rhubarb1 (3 oz.)pkg Jello. 4 c, sugar. Cut rhubarb in /2 in. pieces. Mix with sugar. Cook over low heat until sugar dissolves and rhubarb is soft. Boil for 2 min. then remove from ...

Making your own strawberry rhubarb jam allows you to enjoy the season’s best produce picks for months to come. All you need is 4 ingredients to whip together this sweet-tart spread that goes ...

Rhubarb isn’t something we cook with often but there are plenty of possibilities to make scrumptious deserts. Writer Brenda Hyde shares some ideas. The good ole’ days My Grandma Maudie … ...

Strawberry-Vanilla-Rhubarb Jam. 2 hrs 50 mins How to Get the Most Out of Your Spring Produce Right Now. Our 25 Best Ricotta Recipes to Take You From Breakfast to Dessert.

Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater, or to taste. How-to videos ...

Don’t worry too much about whether or not you should call it jam, compote or conserva (maybe since rhubarb is a vegetable, this is a stew?). Makes about 1 pint of compote.

Q. I’d like a strawberry rhubarb jam recipe that does not include gelatin or pectin. Can you find one? A. Strawberries add sweetness to the jam and help it retain its red color. This recipe is ...

I s it time to make jam? Already? You betcha, because longtime Forum friend and Arlington cook Fern Speed, who for sure knows her way around the kitchen, tells us, “It is time for using rhubarb ...