Makes 4 (1 pint) jars. Note: From "Food in Jars," by Marisa McClellan. • 8 c. chopped rhubarb (about 3 lb.) Prepare a boiling water bath and 4 regular-mouth pint jars. Place the lids in a small ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

When you have these two fresh spring ingredients on hand, you have more options than just a decadent strawberry-rhubarb pie (though we'd certainly take a slice). Instead, turn this tasty duo into a ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

Ingredients:2 slices of your favorite bread2 Tbsp natural peanut butter2 Tbsp rhubarb jam (recipe to follow)Spread one slice of bread with peanut butter.Swirl jam into peanut butter.Cover with other ...