First published Tuesday, March 26, 2002, in our now-defunct Ask-it Basket column: Dear Ask-it: This is for B.H. of Rochester, who requested a recipe for strawberry, rhubarb and pineapple jam. I have ...

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 well on ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

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 ...

Wash and rinse jars and screw bands. Heat jars in simmering water or on the rack of the steam canner. Prepare atmospheric steam canner or boiling water bath as described below for processing. Prepare ...

Editor’s note: This recipe provides a nice break from the standard strawberry-rhubarb combination. It’s also a great excuse to try canning. If you’re new to making and preserving your own jam, ...

CLEVELAND, Ohio (WOIO) -Celebrity chef Curtis Stone is sharing his recipe for his grandmother’s scones with strawberry-rhubarb jam through his partnership with Bosch. I caught up with him recently to ...

Combine chopped rhubarb and sugar. Refrigerate overnight. In the morning, stir in pineapple. Bring to boil, stirring constantly. Cook about 20-25 minutes until mixture thickens. Stir in dry Jell-O.