Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

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 ...

Most people I know buy jam when they want jam. This makes sense in the winter, when fresh peaches, cherries and berries are in short supply, and when jam is the easiest way to make those fruits a part ...

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 ...

Makes about 22 ounces (2 3/4 8-ounce jars) Chef Stefano Frigerio's latest experiment yields a garnet-colored jam with earthy undertones from the beets and a hint of tart rhubarb on the finish. It ...

Good rhubarb recipes are always welcome. Susan's jam, our first recipe, is as good, as it is simple. I found this delicious recipe in Susan Wyler's Cooking From a Country Farmhouse, a cookbook that ...

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 ...

Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is ...