Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Deliciously tart and sweet, with a great cinnamon presence.
A very simple, brightly colored, herbaceous rhubarb jam with a hint of lemon zest and rosemary.
This bright, tart, and slightly spicy jam will be a fine addition to roasted pork tenderloin or slathered on English muffins.
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
An unexpected treat: sweet, tart and with a nice pep from the ginger and citrus. One of my favorite jams to make and eat.
I loved that the ginger and lime in this version did not kill the taste of the rhubarb, but instead enhanced it. This does have quite a ginger kick, so if you aren't a huge fan of ginger, you might want to dial things back a bit.
God has surely blessed us. Both the rhubarb and the mulberries were growing at our property when we moved. I love this jam even more for what we were provided with. And... It is delicious too!
This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.
Celebrate the summer solstice with this lower-sugar, just-picked strawberry rhubarb jam.
Tart, rosemary-infused rhubarb jam sweetened with honey and no refined sugar.