This canning method is easy, and will let you store your strawberry rhubarb jam in the pantry. Make this freezer jam entirely rhubarb, entirely strawberry, or blend with other berries for great ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by ...

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 ...

Low-pectin fruits include: blackberries, cherries, elderberries, pears, rhubarb ... a drop of the jam onto a very cold saucer (you'll need to put the saucer into the fridge or freezer first ...

Wipe the rhubarb and cut into 2.5cm pieces ... Remove the bag of ginger and then pour the jam into hot clean jars, cover and store in a dry airy cupboard. Chopped crystallised ginger or preserved ...

Make the most out of rhubarb season with these drink and dessert recipes! From rhubarb jam pie to strawberry rhubarb bellini, you're sure to find something to satisfy your sweet tooth. This gluten ...

Place diced rhubarb and water in a deep saucepan Cover and bring to a boil; turn heat down and simmer gently until rhubarb is very tender about 10 minutes stirring occasionally.

Adjust brine amount to taste. Cap bottle, shake and store in freezer until well-chilled, at least 4 hours. To serve, set the bottle in an ice bucket and offer cocktail glasses and green olives.

My very first jam ... this recipe but the darker fleshed varieties look nicer. It’s the kernels and the lemon juice that will help to set the jam. Keep a small pile of saucers in the freezer ...

Cap bottle, shake and store in freezer until well-chilled, at least 4 hours. To serve, set bottle in an ice bucket or pour directly from freezer into coupe glasses.